NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea penne pasta

5 oz ground turkey

0.5 tbsp extra virgin olive oil

0.5 cup marinara sauce

1 cup baby spinach

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp parmesan cheese

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until browned and cooked through.

• 4

  Stir in the chopped zucchini, sea salt, black pepper, and dried oregano, and sauté for 4 minutes until the zucchini is tender.

• 5

  Add the baby spinach and marinara sauce to the skillet, stirring until the spinach is wilted and the sauce is bubbling.

• 6

  Drain the pasta and add it directly into the skillet, tossing thoroughly to ensure every noodle is coated in the sauce.

• 7

  Transfer to a bowl and garnish with grated parmesan cheese before serving.