Post by barb43 on May 21, 2022 3:26:06 GMT
Protein-Packed Turkey and Cauliflower Pasta
Most efficient way to prepare this dish is to cut the vegetables and turkey the day before.
Chicken will work in place of the turkey.
Ingredients:
2 to 2-1/2 cups of cauliflower florets
1 small to medium white or yellow-sweet onion, chopped
1/4 - 1/2 red bell pepper (any color bell pepper works)
1 tsp of chopped garlic in the jar
2 Tbsp olive oil
1/2 tsp Kosher salt
4 oz dry spaghetti (or enough for 2 servings) - pot sized noodles work great!
2 cups of chopped, cooked turkey breast
10-oz can of chopped tomatoes and green chilis (Rotel, original no salt added)
1/2 cup finely shredded Parmesan cheese
Instructions:
1. Preheat oven to 425 degrees. In a medium bowl, place cauliflower, onion, and garlic. Add 2 Tbsp olive oil and 1/2 tsp Kosher salt. Mix to coat the vegetables & garlic. Add a little more olive oil if needed to coat the vegetables.
2. Place vegetables in a single layer on a parchment-lined* large baking sheet or rimmed pan. Roast vegetables 15-20 minutes, until lightly browned. Stir once.
3. In a 3 qt pot, cook pasta according to package directions and drain.
4. Add the chopped, cooked turkey and the can of tomatoes & green chilis to the pasta pot. Heat a few minutes until heated through. Add roasted vegetables, pasta, and the Parmesan cheese. Simmer, uncovered, 3-5 minutes until all ingredients are incorporated. If desired, serve on a bed of arugula and/or sprinkling of freshly chopped Italian flat leaf parsley on top.
* Non-stick foil works equally well as parchment.
Most efficient way to prepare this dish is to cut the vegetables and turkey the day before.
Chicken will work in place of the turkey.
Ingredients:
2 to 2-1/2 cups of cauliflower florets
1 small to medium white or yellow-sweet onion, chopped
1/4 - 1/2 red bell pepper (any color bell pepper works)
1 tsp of chopped garlic in the jar
2 Tbsp olive oil
1/2 tsp Kosher salt
4 oz dry spaghetti (or enough for 2 servings) - pot sized noodles work great!
2 cups of chopped, cooked turkey breast
10-oz can of chopped tomatoes and green chilis (Rotel, original no salt added)
1/2 cup finely shredded Parmesan cheese
Instructions:
1. Preheat oven to 425 degrees. In a medium bowl, place cauliflower, onion, and garlic. Add 2 Tbsp olive oil and 1/2 tsp Kosher salt. Mix to coat the vegetables & garlic. Add a little more olive oil if needed to coat the vegetables.
2. Place vegetables in a single layer on a parchment-lined* large baking sheet or rimmed pan. Roast vegetables 15-20 minutes, until lightly browned. Stir once.
3. In a 3 qt pot, cook pasta according to package directions and drain.
4. Add the chopped, cooked turkey and the can of tomatoes & green chilis to the pasta pot. Heat a few minutes until heated through. Add roasted vegetables, pasta, and the Parmesan cheese. Simmer, uncovered, 3-5 minutes until all ingredients are incorporated. If desired, serve on a bed of arugula and/or sprinkling of freshly chopped Italian flat leaf parsley on top.
* Non-stick foil works equally well as parchment.