Fajita Pasta

Melissa asked me to post the caloric breakdown in a recent dinner of mine, Fajita Pasta! It was absolutely delicious and quite healthy! As you know, I'm a big eater, so I go for bulk (lots of veggies) and even 1.5 servings of pasta, because the calories allow it! I use the Smart Taste pasta in a purple box, it has added calcium, fiber, and protein, which are 3 things I have trouble getting into my diet. It's also 170 calories/serving, when most pastas ate 200!

Here it is, Melissa! Enjoy :)

Fajita Pasta
½ lb. Rotini or any short cut pasta (3 servings, 595 calories)

½ lb. 99% fat free ground turkey (2 servings, 280 calories)

2 cloves minced garlic (10 calories)

½ red onion, sliced (30 calories)

1 c. sliced button mushrooms (30 calories)

1 zucchini, sliced (30 calories)

1 red bell pepper, sliced (25 calories)

1 green pepper, sliced (25 calories)

1 jalapeno, sliced (10 calories)

Salt and Pepper

1 15 oz. can organic diced tomatoes (75 calories)

2 tbsp. taco seasoning mix (I had Penzeys on hand) (5 calories)

1/4 c. 2% shredded cheddar cheese (70 calories)

Chopped cilantro, Sour Cream or Guacamole for garnish (These vary, so you will have to check the pakage)

TOTAL CALORIES - 1,185, per seving - 592

Directions:

Preheat oven to 450 degrees.

Bring a large pot of water to a boil, salt heavily, cook pasta until al dente. Drain, and pour into a large casserole dish.In a large skillet, cook turkey over medium heat, season with salt and pepper. When cooked, pour into the casserole dish with pasta.

In the same skillet, add mushrooms, zucchini, peppers, onion, and garlic. Sautee veggies for 10-15 minutes, until they’re tender. Season with salt and pepper.

Pour into the casserole dish.Add tomatoes and taco seasoning to casserole; stir well to mix all ingredients.

Top with cheddar cheese and put in the oven. Bake for 30-40 minutes, until cheese is melted and pasta is bubbly.

Plate and serve with garnishes.