NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

6 oz ground turkey (93% lean)

0.5 cup marinara sauce (no sugar added)

0.5 cup zucchini

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Chop the zucchini and red bell pepper into bite-sized pieces and toss them on the baking sheet with olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the vegetables for 18-20 minutes until they are tender and slightly caramelized at the edges.

• 4

  While the vegetables roast, bring a medium pot of salted water to a boil and cook the chickpea spaghetti according to the package instructions, then drain and set aside.

• 5

  In a large non-stick skillet over medium-high heat, add the ground turkey, garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Cook the turkey, breaking it up with a spatula, until it is browned and cooked through.

• 7

  Lower the heat to medium-low and pour the marinara sauce into the skillet with the turkey, simmering for 3-5 minutes to meld the flavors.

• 8

  Add the roasted vegetables and the cooked spaghetti to the skillet, tossing everything together until thoroughly coated and hot.

• 9

  Plate the pasta and garnish with freshly torn basil leaves before serving.