Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.


  • 1 lb lean ground turkey
  • 1 small onion
  • 1 cloves garlic
  • 1 13-oz package whole-grain pasta
  • 1 large carrot, finely shredded
  • 1 Roma tomatoes
  • 1 small zucchini, finely chopped
  • 1 roasted red pepper (roast under broiler without oil, peel skin and chop)
  • 1 15-oz can pumpkin puree
  • 1 10-oz jar pasta sauce
  • 1 tbsp low-fat cream cheese


  1. Brown turkey, drain any fat and rinse, return to pan and add onion and garlic. Boil water and cook pasta as directed (undercook slightly as it will continue to cook a little in the sauce).
  2. Saute turkey mixture until onions are translucent. Add carrot, tomatoes and zucchini and saute a few minutes.
  3. Add red pepper, pumpkin puree and pasta sauce (if too thick add a little water). Cover and simmer for 7 to 10 minutes until zucchini is soft and add cream cheese. Turn off heat and let cream cheese melt.
  4. Add pasta and mix, cover and let stand 2 minutes. Serve with a salad.

Tip: Oxygen reader Theresa likes to roast several peppers at once and freeze them so they are handy.

Nutrients per serving (Makes 6 servings): Calories: 420, Total Fats: 4 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 40 mg, Sodium: 330 mg, Total Carbohydrates: 64 g, Dietary Fiber: 11 g; Sugars: 12 g; Protein: 29 g; Iron: 3 mg

Trending on Oxygen Mag