The Diabetes Doctor

Ingredients

• 12 oz of rotini (375 g)
• 2 teaspoon of vegetable oil (10 mL)
• 2 teaspoon of crushed garlic (10 mL)
• 1 cup of diced red onions (250 mL)
• 1 cup of diced red or green peppers (250 mL)
• 12 oz of ground turkey (375 g)
• 3 cups of crushed tomatoes (canned or fresh) (750 mL)
• 1 1/2 teaspoon of dried basil (7 mL)
• 1 teaspoon of dried oregano (5 mL)
• 2 teaspoons of chili powder (10 mL)
• Pinch of cayenne pepper 
• 1/4 cup of coriander leaves or parsley, chopped (125 mL) 

Instructions

1. Boil a pan of water and cook the pasta in it. Keep it in the water until firm to bite.
2. Drain and place in a serving bowl.
3. Spray a large non-stick saucepan with vegetable oil.
4. Heat oil in the plan and sauté garlic, onions, and red peppers until soft.

NOTE: Shouldn’t take more than 5 minutes

1. Add turkey (or the alternative options) and sauté on medium heat until cooked.
2. In the same pan, add tomatoes, basil, oregano, chili powder, and cayenne.
3. Cover and simmer on low heat for 15 minutes, stirring occasionally. Add coriander.
4. Pour over the pasta, and toss.