Healthy Mediterranean Pasta
Flavorful, but healthy Mediterranean Pasta dish that will keep you satisfied and wanting more.
Servings 6 people
Equipment
- pot for boiling water
- large deep skillet
- wooden spoon
- colander
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp avocado or coconut oil
- ½ lb mushrooms sliced
- 6 oz whole wheat pasta of choice
- 3 cloves garlic minced
- ⅓ cup dry white wine
- ⅓ cup low-sodium chicken broth
- ¼ cup roasted red peppers chopped
- ¼ cup black olives sliced
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tbsp McCorkmicks adobo seasoning
- ¼ cup grated parmesan cheese for topping
Instructions
- Put a large pot of water on to boil. In a large non-stick deep skillet add the butter and over medium heat.
- When melted, add the mushrooms and stir until the mushrooms start to brown slightly, about 10 min.
- Add a dash of kosher salt to pot of boiling water and throw in the pasta. Cook until al dente, about 10 min. Drain and set aside. Also, in another non-stick skillet add ground turkey and cook until browned. Drain and set aside.
- Meanwhile, add the garlic to the mushrooms and saute for 1 min. Add white wine and scrape up the bottom using a wooden spoon to enhance the flavor. Bring to a low boil, then simmer for 5 minutes.
- Stir in chicken broth, roasted peppers, and olives. Stir to combine. Add the salt, pepper, and adobo and mix well. Cook about 8 minutes, until half the liquid is absorbed.
- Stir in the cooked pasta and browned ground turkey and stir well to coat with the sauce. Add a ladle of pasta water if you think the dish is too dry. Plate the pasta and serve with parmesan cheese on top.
- Serve with whole wheat bread on the side or a whole wheat baguette cut into slices.
Notes
What can my kids do?
Measure out all ingredients and watch you dump them into the hot skillet.
Tip: You can drain the pasta and the ground turkey in the same colander and leave it there until you need it.