YOUR SOLIN GENERATED RECIPE
Ground Turkey Pasta with Sautéed Veggies and Kimchi
Ground turkey and chickpea pasta sautéed with zucchini and bell peppers, finished with a scoop of spicy kimchi for a tangy, fermented crunch.
INGREDIENTS
8 oz Ground Turkey (93% lean)
1.5 oz Chickpea Pasta
1/2 cup Kimchi
1 cup Zucchini, chopped
1/2 cup Red Bell Pepper, chopped
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles with a spatula.
Stir in the minced garlic, diced zucchini, and red bell peppers, and sauté for 5 to 7 minutes until the vegetables are tender-crisp.
Toss the cooked chickpea pasta into the skillet with the turkey and vegetable mixture.
Remove the skillet from the heat and stir in the kimchi to preserve its probiotic benefits and add a fresh crunch.
Season with a pinch of sea salt and black pepper to taste before serving warm.