Cindy’s Pasta with Vegetables and ground turkey

What you will need:

  • 6 1/2 Pound (lb) Barilla Whole Grain Pasta (Rotini)
  • 1/4 Cup Garlic, raw
  • 0 3/4 Cup Oil, olive, salad or cooking
  • 12 Pound (lb) Tomatoes, crushed, canned
  • 7 Pound (lb) Spinach, frozen, chopped or leaf, unprepared, package (10 oz)
  • 0 1/2 Pound (lb) Cheese, parmesan, grated
  • 9 1/3 Pound (lb) Jennie-O Ground Turkey with natural flavorings
  • 2 Pound (lb) Onions, raw, chopped
  • 2 Pound (lb) Squash, summer, zucchini, includes skin, raw, chopped
  • 1/2 Cup Tone’s Italian Seasoning
  • 1 Tablespoon Spices, pepper, black

Instructions:

  1. Chop, onions, zucchini, and garlic
  2. Saute onions in olive oil until soft on medium heat in a large pot.
  3. Add ground turkey to onions.
  4. Add zucchini to onions and saute until soft.
  5. Add garlic at last and saute another minute so they don’t burn.
  6. Add crushed tomatoes,spinach, Italian seasoning, and pepper.
  7. Increase heat to medium high and bring to a boil.
  8. Reduce heat to low and simmer at least 30 minutes and up to 2 hours.
  9. Note sauce can be made 1-2 days in advance, cooled and refridgerated. Bring to simmer prior to serving.
  10. Boil pasta until tender (per package instructions). Add pasta sauce and combine well; or place pasta on plate and ladle sauce over individual servings. Sprinkle each serving with 1 Tbsp of parmesan cheese.

Portion Size: 361 Gram(s)
Recipe Makes: 50 Serving(s)

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