Penne with Turkey and Wild Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 4 tablespoons olive oil
- 1/2 cup dry white wine
- 1 1/4 pounds ground turkey
- 2 large garlic cloves, chopped
- 5 green onions, chopped
- 1 teaspoon dried crushed red pepper
- 1 pound penne
- Carbohydrate 67 g(22%)
- Cholesterol 97 mg(32%)
- Fat 30 g(47%)
- Fiber 6 g(25%)
- Protein 48 g(96%)
- Saturated Fat 11 g(56%)
- Sodium 734 mg(31%)
- Calories 752
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl. Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut
 until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl. Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut
 until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.
