Low Fat Pasta with Ground Meat and Vegetables

Savor the wholesome goodness of this Low Fat Pasta with Ground Meat and Vegetables, a hearty yet healthy dish that's perfect for weeknight dinners. Made with fiber-rich whole wheat pasta, lean ground turkey or chicken, and a vibrant medley of vegetables like zucchini, red bell pepper, and mushrooms, this recipe seamlessly blends nutrition with flavor. The sauce, infused with aromatic garlic, onion, and classic Italian herbs, is simmered with crushed tomatoes for a rich, satisfying finish. Low in fat but high in taste, this easy-to-make meal is ready in just 40 minutes and is an excellent choice for anyone seeking a lighter pasta option without compromising on indulgence. Serve it piping hot with a sprinkle of parmesan cheese and fresh parsley to elevate this comforting dish to new heights.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces whole wheat pasta
• 1 pound lean ground turkey or chicken
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup mushrooms, sliced
• 14 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup parmesan cheese, grated (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Add the chopped onion and sauté for about 3 minutes until soft and translucent.

Step 4

Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 5

Increase the heat to medium-high and add the lean ground turkey or chicken to the skillet. Cook, breaking it apart with a wooden spoon, until it is no longer pink, about 5 minutes.

Step 6

Stir in the diced zucchini, red bell pepper, and mushrooms. Cook for 5 more minutes until the vegetables are tender.

Step 7

Pour in the crushed tomatoes, mixing well to combine.

Step 8

Season the mixture with dried oregano, dried basil, salt, and black pepper.

Step 9

Reduce heat to medium-low and allow the sauce to simmer for about 10 minutes, stirring occasionally, to meld the flavors.

Step 10

Add the cooked pasta to the skillet and gently toss to combine with the meat and vegetables.

Step 11

Serve the pasta hot, garnished with grated parmesan cheese if desired and fresh parsley.

Nutrition Facts

Serving size	(1841.9g)

Amount per serving	% Daily Value*
Calories	1780.8

Total Fat 75.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat g
Cholesterol 410.3mg	0%
Sodium 2498.0mg	0%
Total Carbohydrate 142.3g	0%
Dietary Fiber 29.3g	0%
Total Sugars 30.9g
Protein 153.6g	0%

Vitamin D 14IU	0%
Calcium 944.5mg	0%
Iron 15.0mg	0%
Potassium 3983.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 32.9%

Carbs: 30.5%