Meanwhile, in a skillet over medium heat, brown turkey for 7 to 10 minutes or until no pink remains. Drain any fat, return pan with turkey to stove and add onion and garlic. Sauté turkey mixture until onions are translucent. Add carrot, tomato and zucchini and sauté for about 3 to 5 minutes, until tender.
Add red pepper, pumpkin purée and pasta sauce (if mixture is too thick, add a bit of water). Cover and simmer for 7 to 10 minutes, until zucchini is soft.
Add squash and mix, cover and let stand for 2 minutes. Enjoy!
Originally Submitted
4/18/2011
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