This is a pretty healthy pasta. Here's why: Asparagus is packed with vitamins A. C, E and K. Toasted pinenuts add a nice flavor. Panko (gluten free option for breadcrumbs) adds a terrific crunch.
Ingredients: 1 package quinoa pasta or spinach linguine 1 bunch medium to large asparagus stalks 1 package organic ground turkey 1 small red onion 2 tablespoons garlic 1/4 cup pinenuts 1/4 cup tablespoons panko (optional as photo shows more) 1 tablespoon Braggs amino or tamari Salt/ pepper to taste Red chili flakes to taste 2 tablespoons Balsamic/ white or apple cider vinegar Garlic powder to taste 1/4 cup grated cheddar cheese Parmesan cheese as desired
Wash and trim ends of asparagus but keep as stalks. Mix with pine nuts and panko with olive oil/ salt and pepper then roast at 400 degrees for 18-20 min. When done slice asparagus bite size.
Boil water and cook pasta per directions.
In a large skillet or large pot, brown turkey meat with a little olive oil. Pour out an excess liquid. When turkey is half way brown, add more olive oil and add garlic and onion. Add Braggs, salt/ pepper, (red chili flakes and garlic powder optional) and vinegar. Cook till turkey is fully cooked and onions are translucent.
Add more olive oil and add drained pasta and asparagus/pine nuts/panko mix into turkey skillet or pot. Stir and add grated cheddar and Parmesan as desired. And more olive oil if needed.
Janelle Lee enjoys clean eating. She is an interior designer who studied holistic healing and integrative nutrition. She is writing a handbook of what to eat for various ailments. If you would like more of her recipes, click here.