NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea macaroni

4 oz Ground turkey

0.5 cup Low-fat cottage cheese

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Panko breadcrumbs

1 tsp Olive oil

1 tbsp Water

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Boil chickpea macaroni in a pot of water for 2 minutes less than the package instructions, then drain.

• 3

  Sauté the ground turkey in a non-stick skillet over medium heat until fully browned and cooked through.

• 4

  Place cottage cheese, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and water into a blender and process until completely smooth.

• 5

  Combine the cooked pasta, browned turkey, and fresh baby spinach in a large bowl, tossing until the spinach begins to wilt.

• 6

  Pour the blended cream sauce over the mixture and stir until every noodle is well-coated.

• 7

  Transfer the mixture to a small baking dish and top evenly with panko breadcrumbs and a drizzle of olive oil.

• 8

  Bake for 15 minutes until the sauce is bubbly and the breadcrumb topping is a beautiful golden brown.