Easy One-Pot Greek Turkey Pasta
This Easy One-Pot Greek Turkey Pasta is perfect healthy comfort food! It has a delicious combo of flavors that will get your taste buds dancing! Also, it's inexpensive to make, and full of protein, veggies and fiber-filled carbs!
Equipment
- Cutting board
- Large kitchen knife
- One large stove pot with lid
- Large kitchen spoon
Ingredients
- 1 lb Ground turkey
- 1/2 Large Red onion diced
- 1/2 Cup Grape tomatoes Sliced in half
- 4 Cloves Garlic diced
- 2 Green onions diced
- 1/2 Green pepper
- 1 Cup Canned artichoke hearts
- 2 Tbsp Roasted red peppers
- 2 tsp Red wine vinegar
- 1 tsp Fine sea salt
- 1/4 tsp Ground sumac or a 1/2 tsp of lemon juice
- 1/8 tsp Ground pepper
- 3/4 tsp Dried dill
- 1/2 tsp Dried rosemary
- 1/2 Cup Canned artichoke liquid
- 1/2 Cup Unsweetened plain almond milk
- 3 Cups Chicken broth
- 12 oz Whole wheat rotini pasta
- 2 Tbsp Feta cheese
Instructions
- Slice and dice all of the vegetables. Set aside one sliced green onion as a topping when served.
- Heat a large stove pot over medium heat and spray with non-stick cooking spray. Add the ground turkey and break it up with a spoon. Then add the veggies, and cook everything until the meat is browned and veggies are tender.
- Add the vinegar, salt, pepper, dill, rosemary, and sumac to the pot, and stir to combine.
- Mix the canned artichoke liquid, almond milk, and chicken broth to the pot.
- Stir in the uncooked whole wheat pasta, and cook it on medium heat until it reaches a boil. Once boiling, turn the heat down to low and cover the pot. Cook for 15 minutes or until the pasta is cooked through.
- Remove the pot from the heat, and mix in the feta cheese. Serve immediately, topped with green onions, or store in the fridge for later.
Notes
- Keep the leftovers in the fridge for 4-5 days.
- Meal-Prep by dividing portions between containers for the week.
