Name: Baked Penne with Rosé Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea penne; 5 oz 93% Lean ground turkey; 0.5 cup Tomato puree; 2 tbsp Plain nonfat Greek yogurt; 0.5 oz Shredded mozzarella cheese; 1 tsp Grated parmesan cheese; 1 cup Fresh spinach; 1 tsp Extra virgin olive oil; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano; 0.13 tsp Sea salt; 0.13 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Penne with Rosé Sauce

Baked whole grain penne tossed in a velvety tomato-yogurt sauce with lean ground turkey and bubbly cheese.

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NUTRITION

Protein

50g

Fat

19g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea penne

5 oz 93% Lean ground turkey

0.5 cup Tomato puree

2 tbsp Plain nonfat Greek yogurt

0.5 oz Shredded mozzarella cheese

1 tsp Grated parmesan cheese

1 cup Fresh spinach

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Preheat your oven to 375°F.
2
Boil the chickpea penne in salted water for two minutes less than the package instructions, then drain and set aside.
3
Heat the extra virgin olive oil in a skillet over medium-high heat and brown the ground turkey until no pink remains.
4
Stir in the tomato puree, garlic powder, oregano, sea salt, and black pepper, simmering the mixture for three minutes.
5
Remove the skillet from the heat and fold in the Greek yogurt and fresh spinach until the leaves are just wilted.
6
Toss the cooked penne with the turkey and sauce mixture until every noodle is well coated.
7
Transfer the mixture to a small baking dish and sprinkle evenly with the shredded mozzarella and parmesan cheese.
8
Bake for 10 minutes until the cheese is bubbly and the edges of the pasta are slightly crisp.