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    Turkey Pasta Toss

    This is a very popular recipe at our house – my three young children can eat the whole batch! It is also very flexible – you can add other vegetables or tomato sauce for additional variations.

    1 medium onion, chopped (¾ to 1 cup)
    1 pound ground turkey
    3 stalks celery, thinly sliced at an angle
    3 medium carrots, thinly sliced
    1 large clove garlic, minced
    2 tablespoons safflower oil

    12 ounces gluten-free pasta (we like rice penne noodles or spirals)


    2 tablespoons safflower oil, additional
    To taste: salt and pepper

    Cook the pasta in boiling water. While the pasta is boiling, cook the onions in 1 to 2 tablespoons of oil in a large skillet. Add the ground turkey and sauté into small pieces until well cooked. Add the celery and carrot slices and cook on low heat until desired softness. We sometimes leave the vegetables a little crunchy.

    When the pasta is done, drain and add it to the skillet. If desired, add 1 to 2 more tablespoons of oil and salt and pepper to taste. Stir and heat the mixture through.

    This makes approximately four, 2-cup servings. For added variety, you can add or use other vegetables, or add tomato or cream sauce.

    © 2009 Lisa A. Lundy, author of The Super Allergy Girl™ Allergy & Celiac Cookbook- From A Mother Who Knows™, www.TheSuperAllergyCookbook.com