Ground Turkey and Roasted Vegetable Pasta

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

Ground Turkey and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Pasta

Hearty chickpea pasta tossed with lean ground turkey and oven-roasted zucchini and peppers, finished with a splash of marinara and fragrant toasted garlic.

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NUTRITION

499kcal
Protein
42.2g
Fat
21.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ground Turkey (93% lean)

1.5 oz Chickpea Pasta

1 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1 tsp Olive Oil

1/4 cup Marinara Sauce

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with olive oil and a pinch of salt on the prepared sheet.

  • 3

    Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, cook the chickpea pasta in a pot of boiling water according to the package instructions.

  • 5

    Brown the ground turkey in a large non-stick skillet over medium-high heat until it is fully cooked and no longer pink.

  • 6

    Add the minced garlic and marinara sauce to the skillet with the turkey and simmer for 2 minutes.

  • 7

    Drain the pasta and add it to the skillet along with the roasted vegetables, tossing everything together to combine.

Ground Turkey and Roasted Vegetable Pasta

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

Ground Turkey and Roasted Vegetable Pasta

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Roasted Vegetable Pasta

Hearty chickpea pasta tossed with lean ground turkey and oven-roasted zucchini and peppers, finished with a splash of marinara and fragrant toasted garlic.

NUTRITION

499kcal
Protein
42.2g
Fat
21.1g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ground Turkey (93% lean)

1.5 oz Chickpea Pasta

1 cup Zucchini, chopped

1/2 cup Red Bell Pepper, chopped

1 tsp Olive Oil

1/4 cup Marinara Sauce

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with olive oil and a pinch of salt on the prepared sheet.

  • 3

    Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred.

  • 4

    While the vegetables roast, cook the chickpea pasta in a pot of boiling water according to the package instructions.

  • 5

    Brown the ground turkey in a large non-stick skillet over medium-high heat until it is fully cooked and no longer pink.

  • 6

    Add the minced garlic and marinara sauce to the skillet with the turkey and simmer for 2 minutes.

  • 7

    Drain the pasta and add it to the skillet along with the roasted vegetables, tossing everything together to combine.