A hearty and healthy pasta dish featuring lean ground turkey, fresh vegetables, and whole-wheat penne, perfect for a satisfying meal.

Scale

300 g whole-wheat penne pasta

520 g lean ground turkey (93% lean)

280 g mushrooms, sliced

360 g broccoli florets

400 g marinara sauce

40 g grated Parmesan

4 garlic cloves, minced

1 avocado, diced

Cook whole-wheat penne pasta according to package directions until al dente.
Drain the pasta and set aside.
While pasta cooks, heat a large skillet over medium-high heat.
Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned.
Drain any excess fat from the turkey.
Add minced garlic to the skillet with the turkey and cook for 1 minute until fragrant.
Stir in sliced mushrooms and broccoli florets.
Cook vegetables for 5-7 minutes, or until tender-crisp.
Pour in the marinara sauce and bring to a simmer.
Add the cooked penne pasta to the skillet with the turkey and vegetable mixture.
Toss everything together until well combined and heated through.
Serve immediately, topped with grated Parmesan and diced avocado.

Recommended kitchen tools: Glass Meal Prep Containers, Instant Pot and Vacuum Sealer.

Keywords: turkey, penne, vegetable, high protein, healthy, pasta, meal prep, dinner