YOUR SOLIN GENERATED RECIPE
Pesto Turkey Pasta with Sautéed Broccoli and Mushrooms
Enjoy a vibrant plate of whole wheat pasta tossed in a light pesto sauce with lean ground turkey, sautéed broccoli and earthy mushrooms. This dish is balanced with fresh ingredients and bold flavors, offering a delicious dinner option that fits nicely within your protein and calorie goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 cup Whole Wheat Pasta (cooked)
1 tbsp Pesto
1/2 cup Broccoli
1/2 cup Mushrooms
1 tsp Olive Oil
Salt and Pepper (to taste)
PREPARATION
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the lean ground turkey, season with salt and pepper, and cook until browned and fully cooked, breaking it into crumbles as it cooks.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until they begin to soften.
Add the broccoli florets and continue to sauté for another 3-4 minutes until the vegetables are tender yet crisp.
Stir in the pesto sauce and mix until the meat and vegetables are well coated.
Combine the cooked pasta with the turkey and vegetable mixture. Toss gently until everything is evenly distributed.
Adjust seasoning with additional salt and pepper if needed, then serve warm.