YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey and Veggie-Packed Pasta with Fresh Tomato Basil Sauce
Enjoy a vibrant and wholesome dish featuring lean ground turkey, whole wheat pasta, and an assortment of fresh vegetables tossed in a fragrant tomato basil sauce. This balanced meal delivers a satisfying blend of protein, fiber, and natural flavors that complement a clean eating lifestyle.
INGREDIENTS
4.5 oz Lean Ground Turkey
1 cup Whole Wheat Pasta (cooked)
2 medium Fresh Tomatoes
1/4 cup Fresh Basil, chopped
1 clove Garlic, minced
1 tsp Olive Oil
1/2 cup Zucchini, chopped
1/2 cup Red Bell Pepper, chopped
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the lean ground turkey to the skillet. Break it apart using a spatula and cook until it is fully browned and no longer pink, about 5-7 minutes. Season lightly with salt and pepper.
Stir in the chopped zucchini and red bell pepper, letting them cook with the turkey for about 3-4 minutes until just tender.
Chop the fresh tomatoes and add them to the skillet, cooking for an additional 2 minutes to allow the flavors to meld. Remove from heat.
In a bowl, combine the cooked pasta with the turkey and vegetable mixture. Add the chopped basil and gently toss everything together.
Serve warm and enjoy your protein-packed, veggie-forward pasta dish.