Rediscover the classic meat macaroni with an innovative twist: legume pasta. This recipe, both delicious and nutritious, will satisfy both big and small appetites!
Preparation
15
min
Cooking
20
min
Portion
6
Ingredients
- 1 L (4 cups) of dry legume pasta
- 450 g (1 lb) of ground chicken (or turkey)
- 10 ml (2 tsp) of Worcestershire sauce
- 2 stalks of celery, diced
- 2 bell peppers, diced
- 1 onion, chopped
- 1 can (796 ml) of no-salt-added diced tomatoes
- 1 can (398 ml) of no-salt-added tomato sauce
- 398 ml (1 ⅔ cups) of marinara sauce
- 30 ml (2 tbsp) of Italian seasoning
- Pepper
- Parmesan, optional
Preparation
- Cook the pasta according to the package instructions.
- In a non-stick pan, sauté the meat with the Worcestershire sauce.
- Add the vegetables and cook for an additional 5-8 minutes. Pepper to taste.
- Once cooked, drain the pasta and add the tomato sauces directly to the pot. For the marinara sauce, measure the amount by adding it into the empty 398 ml tomato sauce can before adding it to the pot. Then incorporate the meat and vegetable mixture and the Italian seasoning. Garnish with Parmesan if desired.
Notes
Keeps for 3-5 days in the refrigerator in an airtight container.
Legume pasta is often found in the organic section of grocery stores, not in the regular pasta aisle.
Registered Dietitian Nutritionist
