Old Stand-bys

This week, we've taken a little hiaitus to deal with some family issues.  Suzanne brought over dinner to the Bryant family on Monday night and made one of her favorite go-to dishes, Not-sagna Pasta Toss.  It's an old Rachel Ray recipe that's been adapted a couple times to make it a little quicker and healthier.  Enjoy it with salad and crusty bread, or just in a bowl by itself.

Not-Sagna Pasta Toss
modified from Rachel Ray's 30 Minute Meals

1 pound uncooked ground turkey breast
1 1/2 cup spart-skim ricotta cheese
1 Jar Classico Roasted Garlic Pasta Sauce
1/2 cup grated Parmesan cheese
1 medium zucchini, diced
1 cup mushroom, thinly sliced
1 Box Ronzoni Smart Taste Rotini

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.

Heat a deep nonstick skillet over medium-high heat. Coat pan with Pam cooking spray. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add pasta sauce and cook at least 10 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

Makes 6 large servings, with a Points value of 9 each.


See you next Monday with some brand new recipes!