1 teaspoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 pound extra lean ground turkey breast
3 cups broccoli florets
3 cups chopped fresh tomatoes
1/2-3/4 cup chopped fresh basil
2 tablespoons tomato paste
1/4 teaspoon salt
10-ounces dried fettuccini noodles
6 tablespoons freshly grated Parmesan cheese
Fresh ground pepper

Cook pasta according to package directions without salt or oil, drain and set aside. Heat a large nonstick skillet over medium heat until heat. Crumble turkey into skillet and brown. Place browned turkey in a colander to drain excess fat. Wipe the skillet with a paper towel, add olive oil and heat over medium heat until hot. Add onion and garlic and cook until tender, stirring constantly. Place turkey back into skillet, add broccoli, cover and cook 3-5 minutes until broccoli is tender and turkey is no longer pink. Add tomatoes and basil and heat through. Stir in tomato paste and pepper. Sprinkle individual servings with Parmesan cheese.

Makes 6 Servings
Serving Size: 12 ounces