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Low Fat Pasta with Turkey and Broccoli


1 onion, chopped
1/2 pound ground turkey breast
2 cloves garlic, minced
1 zucchini, chopped
1 bunch broccoli, separated into florets
1 cup frozen peas
1 can (10 3/4 oz.) condensed tomato soup
1 tablespoon low-sodium soy sauce
1 teaspoon each of dried parsley, oregano and basil.
1/4 teaspoon ground allspice
8 ounces large shells, cooked
1 pound fat-free ricotta cheese
3 tablespoons Parmesan cheese

Coat a skillet with nonstick spray; add onions and sauté until they are clear. Add turkey and garlic, and sauté until turkey is thoroughly cooked. Using a slotted spoon, transfer turkey to a bowl. Steam zucchini, broccoli and peas. Stir vegetables, soup, soy sauce, parsley, basil, oregano and allspice into turkey. Coat a casserole with nonstick spray, and spread 3 tablespoons of turkey mixture on the bottom. Top with half of pasta, ricotta, Parmesan and turkey mixture. Repeat layers. Bake at 350 degrees until hot and bubbly, 35 to 40 minutes.

Makes 6 servings.




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