Turkey and Roasted Red Pepper Pasta
Serves 6
2 (12 oz) jars of roasted red peppers
1 1/4 lb ground turkey breast
1 large onion, chopped
4 garlic cloves, minced
1 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
1 lb short pasta, cooked
Drain and puree one jar of roasted red peppers in a food processor; set aside. Drain and slice second jar of red peppers; set aside.
Cook turkey, onion, and garlic in olive oil in a large skillet over medium-high heat until onion is softened, about 10 minutes.
Stir in pureed peppers, sliced peppers, vinegar, sugar, salt, and pepper. Cook 5 minutes; immediately toss with pasta.
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Turkey and Roasted Red Pepper Pasta
