YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey Pasta with Roasted Broccoli
Lean ground turkey and chickpea penne tossed in a zesty marinara sauce, served with oven-roasted broccoli florets for a satisfying charred finish.
INGREDIENTS
4.5 ounces Ground Turkey (93% lean)
2 ounces Chickpea Penne Pasta
1/3 cup Marinara Sauce
1.5 cups Broccoli Florets
0.5 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are crispy.
While the broccoli roasts, bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions.
In a large non-stick skillet over medium-high heat, brown the ground turkey until fully cooked, breaking it into small crumbles.
Stir the marinara sauce into the skillet with the turkey and simmer on low for 5 minutes to meld the flavors.
Drain the pasta and toss it directly into the skillet with the meat sauce until well coated.
Plate the pasta alongside the roasted broccoli and enjoy immediately.