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In a tiny amount of olive oil, fry lightly an onion, turkey mince and a stick of celery and a carrot...

then add some oregano (dried) add lots and throw on a tin of chopped tomatoes, add more oregano, and a tiny bit of curry powder, and then there you have a delicious pasta sauce.

You can have that with any type of pasta and if you add a bit of pepper as the seasoning dont add any salt at all. Its totally low salt.

Pasta and Pesto Salad

Makes 8 side dish servings or 4 entree servings

1 pound Medium past shells or penne rigate

1 tub Store bought pesto (1+1/2 cups, available on the dairy

aisle)

grated zest (just the yellow part of the skin and juice of 1

lemon

2 Scallions, chopped or snipped with kitchen scissors

1/2 pint Grape tomatoes, halve some of them and leave

some whole

1 tub (1 pound) Bocconcini (bite-size pieces of fresh

mozzarella cheese), halved, or 1-pound ball of fresh

mozzarella, diced

1 cup Fresh basil leaves

Salt and freshly ground pepper, to taste

Cook the pasta according to package directions to al dente (with a "bite" to it, or slightly chewy). Drain pasta and run under cold water. This cold shock will stop the cooking process and cool the pasta for the salad. Drain the pasta again when it is cool. Get all the water off with a vigorous shake, or your salad will be wet.

Place pesto into a large bowl. Add lemon juice. Add scallions, tomatoes, and cheese to the bowl, then the pasta. Stir salad up from the bottom and coat it evenly with the pesto. Season with salt and pepper. Tear basil leaves into strips, ad them to the salad, and fold them in.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

+take multi colored vegitable pasta and boil it

drain

then add italian dressing

serve with parmasian cheese