YOUR SOLIN GENERATED RECIPE
High-Protein Turkey and Lentil Pasta with Roasted Vegetables
Savor a hearty blend of lean ground turkey and protein-packed lentil pasta tossed with lightly roasted vegetables. This vibrant dish combines the robust flavors of oven-roasted zucchini, red bell pepper, cherry tomatoes, and red onion with garlic-infused olive oil, creating a balanced, satisfying meal perfect for fueling your day.
INGREDIENTS
3 oz lean ground turkey
1 cup cooked lentil pasta
1/2 medium zucchini
1/2 medium red bell pepper
1/2 cup cherry tomatoes
1/4 small red onion
1 tsp olive oil
1 garlic clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Chop the zucchini, red bell pepper, cherry tomatoes, red onion, and mince the garlic.
Toss the chopped vegetables with olive oil, a pinch of salt and pepper, and spread them on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.
While the vegetables are roasting, heat a non-stick skillet over medium heat.
Add the lean ground turkey and cook it until browned, breaking it apart as it cooks. Season with a pinch of salt and pepper.
Once the turkey is nearly cooked, stir in the minced garlic and let it cook for an additional minute.
In a separate pot, prepare the lentil pasta according to package instructions until al dente, then drain.
Combine the cooked pasta with the turkey and roasted vegetables. Mix gently to combine all the flavors.
Taste and adjust seasoning with additional salt and pepper if necessary before serving.