By Nathan Haskins
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
Add the 5 oz of lean ground turkey Bolognese sauce to the skillet. Stir in 1 teaspoon of Italian herbs, and cook for 5-7 minutes until heated through.
Add 1 cup of cooked whole-wheat pasta to the skillet with the Bolognese sauce. Toss well to combine, ensuring the pasta is fully coated with the sauce. Season with salt and black pepper to taste.
Once well combined, remove the skillet from heat and sprinkle 1/4 cup of grated Parmesan cheese over the pasta. Toss gently to incorporate the cheese.
In a large bowl, combine 2 cups of arugula with lemon vinaigrette.
Serve the pasta on a plate alongside the arugula salad. Optionally, drizzle a bit more of the lemon vinaigrette over the arugula right before serving.
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This Main Course Pasta Salad recipe is ready in 25 minutes and features cooked whole-wheat pasta, lean ground turkey Bolognese sauce (tomato-based), grated Parmesan cheese and other delicious ingredients. Contains 520 calories total.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1-2 minutes.
Add the 5 oz of lean ground turkey Bolognese sauce to the skillet. Stir in 1 teaspoon of Italian herbs, and cook for 5-7 minutes until heated through.
Add 1 cup of cooked whole-wheat pasta to the skillet with the Bolognese sauce. Toss well to combine, ensuring the pasta is fully coated with the sauce. Season with salt and black pepper to taste.
Once well combined, remove the skillet from heat and sprinkle 1/4 cup of grated Parmesan cheese over the pasta. Toss gently to incorporate the cheese.
In a large bowl, combine 2 cups of arugula with lemon vinaigrette.
Serve the pasta on a plate alongside the arugula salad. Optionally, drizzle a bit more of the lemon vinaigrette over the arugula right before serving.
Calories per Serving: 520
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