Inspiration

Healthy Holiday Eating: Kimberly Edwards’ Lowfat Rigatoni

Kimberly Edwards was a softball pitcher, who went on scholarship and went to Texas A&M University. She has a degree in pre-medicine, as well as many minors, and has almost finished a physical education degree as well.

An athlete for life, she has been involved in softball, artistic and rhythmic gymnastics, swimming, track & field, cross country, equestrian riding, basketball and Jiu-Jitsu. She coaches her husband professionally in the track & field decathlon, and has coached track & field at the high school level in Texas.

Kimberly is the author of Cooking With Kimberly and co-authors Championship Circle with her husband, Kenneth.

Easy & Low-Fat Rigatoni Primavera with Smoked Turkey

Even if you’ve promised yourself, or loved ones, that you would take a “break” over the holidays with your training, I know you…You’re sneaking in a “little” bit of practice in anyway. So, for those “sneaky” days, you need your carbs! Here is a great, but low-fat, pasta dish that will knock your socks off and keep your energy high!

Quick, easy and low-fat! I love any variation of pasta primavera! This is my one of my hubby’s favorite dishes, as it is quick, low-fat and filling too! He loves it as leftovers as well! Perfect for a quick meal between the holidays, and a great break from the same leftover holiday turkey.

Overview:
Type: Pasta
Serve with: Garlic Bread
Prep time: 5-10 min
Cook time: 15-20 min
Yield: Serves 5

Nutrition Facts:
Using turkey sausage instead of pork greatly reduces the calorie and fat intake in this meal. With all of the great smoked turkey sausages these days, you aren’t compromising in flavor either!

Ingredients:

• 1 pkg (450 g) rigatoni or any other shaped pasta you like
• 1/2 coil smoked turkey kielbasa; sliced and quartered. You may also use turkey or chicken sausage.
• 1 cup onion, chopped
• 1/2 green pepper, sliced, then halved
• 1/2 red pepper, sliced, then halved
• 1 clove garlic
• 1 tbsp. sea salt
• 1 bay leaf
• 1/3 tsp. red chili flakes
• freshly cracked black pepper (to taste)
• ~ 1/4 cup low fat Parmesan cheese
• 1 whole tomato, finely diced
• 5 tbsp. olive oil
• 3 tbsp. fresh parsley, finely chopped
• 6 leaves fresh basil; or 3/4 tsp. dry
• 1 -1/2 cups fresh baby spinach

Instructions:

1. Put stock pot/large pot of water with the salt and bay leaf on stove on high heat to boil. When water boils, add whole package of rigatoni and stir frequently. Once pasta reaches the point of being al dente, meaning soft but with a bite, strain with a colander. Coat with 3 tbsp. of olive oil.
2. While waiting for water to boil, wash and chop vegetables.
3. In a large frying pan, heat 2 tbsp. olive oil on medium-high heat.
4. Start sautéing smoked turkey sausage, onion and peppers in frying pan for about 5-8 min. Add some of the cracked black pepper and red chili pepper flakes.
5. Add tomatoes, baby spinach and garlic, and sauté for ~ 5 min.
6. Add 1/2 of the chopped herbs and reduce for ~3 min.
7. Once pasta is finished and coated with olive oil, cover it with the turkey sausage and vegetable sauce mixture.
8. Toss everything with the remaining cracked black pepper and chili pepper flakes, and cover the pasta with parmesan cheese generously.
9. Serve with garlic bread and enjoy!

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