If you think pasta is off the menu because it’s high in carbohydrates, reconsider. You can use half (or all) whole-grain pasta and add lean protein and veggies for a healthier — and tasty — alternative. The fiber and nutrients in this recipe offer better blood glucose control with limited carbohydrates, saturated fat and sodium.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Ingredients
- 1/2 pound enriched spaghetti
- 1/2 pound whole wheat spaghetti
- 3/4 pound ground turkey breast, 99% lean
- 1 tablespoon olive oil
- 2 cups broccoli, fresh or fresh-frozen
- 1/2 tablespoons garlic powder
- 1/4 cup Parmesan cheese, fat-free
Directions
- Coat a large skillet with 1 tablespoon olive oil and heat over medium-high heat. Add turkey and break up the meat with a fork while it browns for approximately 5 minutes. Add garlic powder and stir.
- Line a heat-resistant bowl with paper towels. Dump turkey into bowl and allow extra grease to soak into the paper towel. Return meat to skillet and let sit on low heat.
- Meanwhile, cook the pasta per package directions. In the last 1 to 1.5 minutes, add fresh-frozen broccoli to the pasta pot. (If adding fresh broccoli, allow slightly more time for broccoli to cook depending on desired tenderness. For crisp-tender, allow a full 2 minutes of cook time.)
- Drain pasta/broccoli from pot and add to skillet. Mix pasta, broccoli and turkey together evenly. Add and mix Parmesan cheese to skillet.
Nutrition information (per serving)
Makes 6 servings
Calories: 380
Total fat: 5 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 25 mg
Sodium: 100 mg
Total carbohydrate: 59 g
Dietary fiber: 7 g
Sugar: 2 g
Protein: 27 g
— Recipe courtesy of Digestive Disease Health Team Dietitians.
I just like the helpful information you provide in your articles