Turkey and Chickpea Penne in Olive Oil
Mediterranean Penne with Roasted Turkey and Chickpeas
Ingredients:
12 oz penne pasta
3 tablespoons extra virgin olive oil, plus more for drizzling
1 lb ground turkey
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/2 cup fresh parsley, chopped
1/4 cup fresh basil leaves, torn
1/2 cup grated Parmesan cheese (optional)
Salt and black pepper to taste
Lemon wedges for serving
Directions:
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat.
Add ground turkey to the skillet, breaking it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5-7 minutes.
Add onion and cook until softened, about 3-4 minutes, then add garlic and cook for another minute until fragrant.
Add diced bell pepper and continue cooking for 2-3 minutes until it begins to soften.
Stir in chickpeas, diced tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes if using. Simmer for 10 minutes, stirring occasionally.
Add the drained pasta to the skillet. If the mixture seems dry, add some of the reserved pasta water a little at a time.
Remove from heat and stir in fresh parsley, basil, and remaining tablespoon of olive oil. Adjust seasoning with salt and pepper.
Serve hot with a drizzle of olive oil, grated Parmesan if using, and lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 6 servings