This recipe is a delicious, filling meal that incorporates all the food groups.
Ingredients
8 ounces 93% lean ground turkey
1 clove garlic, minced
1 tbsp parsley, minced
1 tbsp chives, minced
½ tsp coarse ground pepper
½ tsp paprika
¼ tsp kosher salt
3 quarts water
1 tbsp salt
1 ¼ cup whole grain elbow pasta
1 tbsp olive oil
½ cup red onion, medium dice
2 ½ cups broccoli, medium cut
1 cup peas, fresh or frozen
¼ cup grilled and marinated artichoke hearts, sliced
1 tbsp Kalamata olives, sliced
3 cloves garlic, minced
¼ tsp course ground pepper
¼ tsp kosher salt
¾ cup vegetable broth
1 tbsp lemon
1 tbsp unsalted butter
½ cup parsley, chopped
¼ cup chives, chopped
½ cup parmesan cheese, shredded
Directions:
Combine turkey, garlic, parsley, chives, pepper, paprika, and salt together. Roll 12 even sized balls and let sit for 10 minutes.
Bring medium pot of water to a boil, then add salt and pasta. Boil the pasta for 6 minutes then rinse, drain, and set aside.
In medium skillet, add olive oil and cook prepared sausage for 6-8 minutes on medium heat until browned, then set the sausage balls aside to rest. In the same skillet, add onion, broccoli, peas and cook 5-8 minutes. Add in the artichoke hearts, olives, garlic, pepper, and salt, and continue to cook for another 2 minutes. Deglaze skillet with vegetable broth and lemon reduce the liquid to about half, then stir in the butter. Finish off by adding in the parsley, chives, cooked pasta, and Parmesan. Garnish with fresh parsley.
Makes: 4 servings
Nutrition per 1 ½ cup serving: 442 calories, 58 mg cholesterol, 17 g total fat, 5.4 g saturated fat, 640 mg sodium, 45 g carbohydrate, 7 g fiber, 24 g protein