| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 leeks (white and light green parts only), finely chopped
- 2 cloves garlic, minced
- 6 ounces ground turkey
- 1 28-ounce can San Marzano tomatoes, crushed by hand
- Freshly ground pepper
- 1/4 cup fresh basil, chopped, plus more for topping
- 3 tablespoons freshly grated parmesan cheese, plus the rind (optional)
- 12 ounces penne
- 2 tablespoons half-and-half
Instructions
- Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
- Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.
Nutrition Facts
| Calories | 493 |
| Total Fat | 8 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 27 milligrams |
| Sodium | 392 milligrams |
| Carbohydrates | 79 grams |
| Dietary Fiber | 7 grams |
| Protein | 26 grams |
Reviews
I double the turkey and garlic, and add some Italian seasoning. Delicious, and a regular in our house
nsacchetti — this version DOES still call for the 2 cups of water (it’s in the body of the recipe! I thought it sounded like too much water but did it anyway (don’t ask me why! — and then let it simmer for over an hour to help reduce it and concentrate the flavor. It is supposed to be “light” — and it’s certainly easy — but I’m not sure this one’s a keeper.
Awesome!! Loved the flavor. I added some crushed red pepper for a little heat!
Not worth it. Bland, bland, bland . . . I see they have adjusted the recipe from the one that appears in the Food Network magazine calling for 2 cups of water. Luckily I recognized that it must have been an error. Even so, I thought the dish was tasteless.
Very tasty, especially for being low fat! It’s not a rich, heavy sauce, it’s a light, tomatoey sauce, so if you’re looking for a rich pasta dish this isn’t it. But for a low fat recipe it satisfied both me and my husband (who is NOT on a diet! We will definitely be making this again.
My family and I loved this dish. It’s full-flavored without being heavy.
This had no flavor. And adding 2 cups of water to tomatoes and expecting it to boil down to a flavorful sauce in 5 minutes is ridiculous. I followed the recipe except put only 1 cup of water and 1 cup of the juice from my tomatoes. It was soupy and boring. When we ate it, we added a lot of garlic salt, that seemed to save it a bit. This will not be made again.
This dish was delicious! It was easy to make and made enough to feed the whole family with leftovers for lunch the next day. You can’t even tell this is made with turkey!