Arrabbiata Turkey Skillet with Gluten-Free Penne
Lean ground turkey and fresh sliced zucchini simmered in a spicy crushed tomato sauce with garlic and red pepper flakes, tossed with gluten-free penne.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Low-Fat
- Low-Sodium
- Low-Saturated-Fat
- High-Protein
- Egg-Free
- Nut-Free
- Soy-Free
- Low-Sugar
- Low-Calorie
- Low-Cholesterol
Tags
- sauté
- quick
- healthy
- spicy
- comfort food
Ingredients
- 1 pound ground turkey (93% lean)
- 8 ounce gluten-free penne (dry)
- 1 tablespoon olive oil
- 2 zucchinis (medium, sliced into half-moons)
- 4 clove garlic (minced)
- 1 can crushed tomatoes (no salt added)
- 0.5 teaspoon red pepper flakes (crushed)
- 1 teaspoon dried oregano (dried)
- 0.5 teaspoon salt
- 0.25 cup fresh basil (torn)
Instructions
- Bring a large pot of water to a boil and cook the gluten-free penne for 9 to 10 minutes until al dente, then drain.
- While the pasta boils, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook for 5 minutes, breaking it into small crumbles, until no longer pink and cooked to 165°F.
- Add the sliced zucchini, minced garlic, crushed red pepper flakes, dried oregano, and salt to the skillet. Sauté for 3 minutes until the garlic is aromatic and zucchini is tender-crisp.
- Pour in the crushed tomatoes and bring the sauce to a simmer for 5 minutes to allow flavors to meld.
- Toss the drained gluten-free penne into the skillet with the sauce and turkey, stirring gently to coat. Garnish with torn fresh basil before serving.
Notes
Adjust the red pepper flakes up or down according to your desired heat preference.
Nutrition (per serving)
- Calories: 415
- Protein: 31.8 g
- Carbohydrates: 54.6 g
- Fat: 9.4 g
- Fiber: 5.8 g
- Sodium: 365 mg
- Saturated Fat: 2.2 g
- Sugar: 5.9 g
- Cholesterol: 55 mg