Even though I worked from home today, it sorta felt like a Sunday.  And since I was not home yesterday to cook Sunday dinner (girls GAGA weekend), I decided to do a simple Monday dinner instead.

No formal recipe today . . . just something I made up on the fly to use some vegetables in the fridge that were on the verge of being tossed.   For some reason, my husband, took quite a liking to this dish today even though I swear I’ve so many variations of this same thing before.  It received his highest rsting – “Tasty”.

Ingredients:

  • Olive oil
  • 1 package extra lean ground turkey (a about 1 1/3 pounds)
  • 1 large onion
  • 4 cloves garlic
  • 2 medium zucchini
  • 1 medium eggplant
  • 1/4 cup dry white wine
  • 2 cans fire roasted crushed tomatoes
  • 1 pound whole wheat short pasta
  • Salt and pepper to taste

Ground turkey sauteed in olive oil with salt and pepper

Sauteeing onions and garlic

Sauteeing onions and garlic

Add in chopped zucchini and eggplant - more salt and pepper

Fifteen minutes later . . . ready to deglaze the pan with white wine

Add two cans of fire roasted crushed tomatoes and some more salt and pepper

Throw the cooked ground turkey back in and cook for about another 15 - 20 minutes so everything comes together

In the meantime boil the pasta in salted water

Don't forget to save some starchy pasta water! It will help the sauce cover the pasta when everything is tossed together.

All done!

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