NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

1.5 oz Whole wheat pasta

0.5 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Toss the broccoli, carrots, and cauliflower with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized edges.

• 4

  While vegetables roast, bring a pot of water to a boil and cook the pasta according to package directions until al dente, then drain.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and add the ground turkey and garlic powder.

• 6

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

• 7

  In a small bowl, whisk together the red wine vinegar, Dijon mustard, and dried oregano to create the glaze.

• 8

  Add the cooked pasta and roasted vegetables into the skillet with the turkey.

• 9

  Pour the glaze over the mixture and toss everything together for 1-2 minutes until heated through and well coated.