Pasta with Pumpkin Sauce

Pasta with Pumpkin Sauce

• 1 13-oz pkg whole-grain pasta or brown rice pasta
• 1 lb lean ground turkey or chicken
• 1 clove garlic, finely chopped (I used garlic paste, as I had that on hand)
• 1 large carrot, finely shredded
• 1 Roma tomato, chopped into small chunks
• 1 small zucchini, finely chopped (peel left on)
• 15 oz pumpkin purée
• 1 10-oz jar pasta sauce
• 2 Tbsp greek yogurt
• Red pepper flakes, to taste

1. Cook pasta according to package directions. (TIP: Undercook it slightly as it will continue to cook a bit in the sauce.)
2. Meanwhile, in a skillet over medium heat, brown turkey for 7 to 10 minutes until cooked through. Drain any fat, return pan with turkey to stove and add garlic.  (You can also chop and add an onion- we don't like onion at all in our house.)  Add carrot, tomato and zucchini and sauté for about 3 to 5 minutes, until tender.
3. Add red pepper, pumpkin purée and pasta sauce. (NOTE: if mixture is too thick, add a bit of water.) Cover and simmer for 7 to 10 minutes, until zucchini is soft. Turn off heat and stir in yogurt.
4. Add pasta and mix, cover and let stand for 2 minutes.