NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground turkey

1.5 oz chickpea spaghetti

0.5 cup no-sugar-added marinara sauce

1 cup zucchini

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp extra virgin olive oil

2 tbsp nutritional yeast

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the zucchini, red bell pepper, and yellow onion into bite-sized pieces.

• 3

  Toss the diced vegetables with the extra virgin olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 5

  While the vegetables roast, boil the chickpea spaghetti in a large pot of salted water according to the package directions until al dente, then drain.

• 6

  In a large skillet over medium-high heat, brown the ground turkey with minced garlic and dried oregano until the meat is fully cooked through.

• 7

  Pour the marinara sauce into the skillet and add the roasted vegetables, simmering for 2-3 minutes to allow the flavors to meld.

• 8

  Add the cooked spaghetti and nutritional yeast to the skillet, tossing thoroughly to coat the pasta in the sauce before serving.