Carrot and turkey pasta

Enjoy this easy, healthy pasta recipe that features lots of good-for-you carrots, lean ground turkey and dried plums. 

I'm pretty psyched about this carrot and turkey pasta, peeps. Read that sentence again and you'll know why. Carrots. As the main ingredient in a pasta dish.

And -- wait for it -- it doesn't suck.

So much so that it got two thumbs up from Mr. Ninj, and regular readers know that's like having your picky three-year-old eater declare that she is a devoted fan of lentils salads.

Now that you're already reeling from the fact that a carrot-based pasta is awesome, let me turn it up to eleven: There are also prunes in this pasta dish.

Whoops, sorry, I meant dried plums. Apparently prunes got a bad rep as prunes and have now been reinvented as dried plums. The plum formerly known as a prune.

Whatevs. I still love prunes. I mean dried plums.

And I've got 'em in this pasta, adding a little touch of natural sweetness.

This is definitely a super-easy, kid-friendly dinner that is perfect for busy weeknight family dinners. Plus, it reheats excellently as next-day lunch bag leftovers.

I love it when you get two meals from one, don't you?

Especially when it's a meal that's as healthy as this one. I mean, there are a boatload of carrots in this dish. And extra-lean ground turkey keeps it on the lighter side. And if you want to add a touch of creaminess, add a dollop of plain greek yogurt before serving.

Have I piqued your interest? Are you digging the idea of carrots and prunes in a pasta dish? Leave a comment: The Ninj wants to know.

Carrot and Turkey Pasta

(adapted from Better Homes and Gardens)
Ingredients:
8 ounces elbow macaroni or other small pasta
1 pound extra-lean ground turkey
10-ounce bag shredded carrots
1 small red onion, diced
1 tablespoon minced garlic
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
15-ounce can no-salt-added tomato sauce
2/3 cup chopped dried plums
plain Greek yogurt

Directions:
Cook pasta according to package directions. Drain.

While pasta cooks, heat a little olive oil in a skillet over medium heat. Add turkey and cook until done (about 5 minutes). Remove the turkey from pan with slotted spoon and set aside. Drain any excess liquid from the pan, then heat a bit more olive oil in it and add the carrots, onion and all the spices. Cook, stirring often, about 6-8 minutes or until carrots begin to get tender. Add the cooked turkey, tomato sauce, cooked pasta, plums and 1/2 cup water. Cook until heated through. Serve topped with a dollop of yogurt, if desired.

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