NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta

5 oz Ground turkey (93% lean)

0.5 cup Tomato puree

2 tbsp Plain non-fat Greek yogurt

0.5 oz Shredded mozzarella cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

2 tbsp Fresh basil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest; drain and set aside.

• 3

  In a large oven-safe skillet, heat the olive oil over medium heat and add the ground turkey, browning it while breaking it into crumbles.

• 4

  Season the turkey with sea salt, black pepper, and dried oregano as it cooks.

• 5

  Once the turkey is cooked through, add the minced garlic and fresh baby spinach, sautéing until the spinach is just wilted.

• 6

  Reduce the heat to low and stir in the tomato puree and Greek yogurt, mixing until the sauce is smooth and creamy.

• 7

  Fold the cooked pasta and fresh chopped basil into the sauce until evenly coated.

• 8

  Sprinkle the shredded mozzarella cheese over the top and transfer the skillet to the oven.

• 9

  Bake for 10-12 minutes until the cheese is melted and the edges are slightly crispy.