YOUR SOLIN GENERATED RECIPE
Creamy Turkey Carbonara with Whole Wheat Spaghetti and Wilted Greens
Enjoy a reimagined carbonara that swaps traditional bacon for lean ground turkey and incorporates whole wheat spaghetti and tender wilted greens, creating a harmonious blend of creaminess and earthiness. This dish offers a wholesome twist on a classic with a satisfying balance of protein, fiber, and flavor, perfect for a nourishing dinner anytime.
INGREDIENTS
3 ounces Lean Ground Turkey
2 ounces Whole Wheat Spaghetti (Dry)
1 large Egg
1 cup Wilted Greens (Spinach)
0.5 ounce Parmesan Cheese
1 clove Garlic
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Bring a pot of water to a boil, add a pinch of salt, and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the lean ground turkey to the skillet. Cook thoroughly, breaking it up into smaller pieces. Season with salt and pepper.
Stir in the cooked spaghetti and a splash of reserved pasta water to help create a light sauce.
Reduce heat slightly and push the pasta and turkey to one side of the pan. Crack the egg into the empty side of the skillet and quickly scramble it, then mix it into the pasta for a creamy texture.
Fold in the wilted greens and allow them to gently cook until just softened.
Remove from heat and sprinkle the grated Parmesan cheese over the dish, stirring to combine all ingredients evenly.
Adjust seasoning with additional salt and pepper if needed, then serve immediately.