YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Turkey Bolognese with Chickpea Pasta
Savor a hearty twist on a classic dish with lean ground turkey simmered in a rich, tomato-forward sauce accented with garlic and fresh herbs, finished with a creamy dollop of Greek yogurt. Paired with protein-packed chickpea pasta, this dish offers a delightful blend of comforting textures and vibrant flavors, perfect for a nourishing meal any time of day.
INGREDIENTS
4 ounces Ground Turkey (99% lean)
2 ounces Chickpea Pasta (dry)
1/2 cup Tomato Sauce
2 tablespoons Non-fat Greek Yogurt
1/2 tablespoon Olive Oil
1 medium Onion
2 cloves Garlic
1 cup Spinach
1 tablespoon Fresh Basil
PREPARATION
Bring a pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spatula, and cook until it starts to brown, about 5-6 minutes.
Stir in the tomato sauce and let the mixture simmer for 5 minutes so the flavors meld.
Add the spinach and let it wilt into the sauce. If desired, season with salt and pepper to taste.
Reduce the heat and stir in the Greek yogurt to create a creamy consistency without boiling to preserve its tang.
Combine the cooked chickpea pasta with the turkey bolognese sauce, ensuring the pasta is well-coated.
Garnish with fresh basil before serving and enjoy your balanced, high-protein meal.