Penne with ground turkey, fennel & eggplant
Penne with ground turkey, fennel & eggplant
941kcal Per person
37g Protein
91g Carbs
48g Fat
23g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 fennel
- 1 eggplant
- 1 clove garlic (5 g)
- 2 sun-dried tomatoes
- 1 tablespoon olive oil (15 ml)
- 3 ounces 99% lean ground turkey breast (84 g)
- 2 teaspoons Italian seasoning (4 g)
- 3 tablespoons cream cheese, reduced fat (45 ml)
Preparing this recipe
- Cook the pasta according to the instructions on the package.
- Wash the fennel, cut a slice from the bottom and remove the stems. Halve the fennel, remove the hard core and slice the fennel. Cut the eggplant into ½ inch cubes. Finely chop the garlic clove and slice the sun-dried tomatoes.
- Heat the oil in a large frying pan. Brown the ground turkey and after 3 minutes, add the garlic and sauté for another minute. Add the fennel, eggplant, sun-dried tomatoes and Italian seasoning. Sauté the vegetables for 6 minutes until they are soft.
- Then add the cream cheese to the pan with vegetables. Heat it for another minute. Season the mixture with salt and pepper.
- Stir the drained penne into the pan with the vegetables.
- Serve the pasta in a deep plate.
Tip van FitChef
This penne with ground turkey is delicious with some fresh basil.
