Creamy Turkey Pasta Primavera
Mixed non-starchy vegetables
12 oz, broccoli, cauliflower, and baby carrots
Uncooked 93% lean ground turkey
Jarred fat-free marinara sauce
Uncooked casarecce pasta
6 oz, or cavatappi
2 oz, softened
- Cut the baby carrots in half lengthwise. Cut the broccoli and cauliflower into small florets.
- Coat a large skillet with cooking spray. Heat the pan over medium-high. Add the turkey to the pan; cook until browned, stirring frequently to crumble, about 5 minutes. Stir in 2 cups water, marinara sauce, and carrots; bring to a boil. Stir in the pasta, salt, and pepper. Reduce the heat to medium; cook, uncovered, until the pasta is almost al dente, stirring frequently, about 12 minutes.
- Stir in ½ cup water, broccoli, and cauliflower. Cover and cook until the pasta is al dente and the vegetables are crisp-tender, 5 to 6 minutes. Remove the pan from the heat; stir in the cheese.
- Serving size: 1 ¾ cups