1 lb whole wheat penne pasta (I prefer the Barilla brand for whole wheat)
1 lb. ground turkey; lean
1/2 white onion; diced
3 cloves garlic; minced
1/2 cup olive oil
1 zucchini; ends trimmed and chopped
2 - 14.5 oz cans petite diced tomatoes; drained (I like to drain, because I think the juice makes the sauce too thin.
1 - 14.5 oz can tomato sauce
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil - fresh would be great, but I was out.
Salt and pepper
Fresh parmesan cheese
Bring a large pot of water to a boil; salt and add pasta. Cook till al dente; drain.
Meanwhile, brown turkey in a pan over medium-high heat. Once cooked through; drain and set aside.
In a medium saucepan, warm oil over medium- high heat. Add garlic and onions. Cook till tender then add zucchini. Season with crushed pepper flakes and pepper. When zucchini is tender, add tomatoes, tomato sauce, cooked turkey, oregano, basil and salt. Lower heat to medium-low and adjust seasonings.
Allow sauce to cook for 5-10 minutes.
Top pasta with sauce and parmesan.