Quick, light, delicious.
That's how we'd describe this pasta recipe. It fulfils our requirements for a lunch we don't want to spend half the day cooking.
We made the sauce from fresh tomatoes, which are currently in season and readily available at farmers' markets and in stores. When you combine them with fresh ricotta and juicy turkey meat, you get a filling dish that will satisfy you for hours.
Nutrition (1 serving)
- 538 kcal
- 51 g carbohydrates
- 18 g fats
- 43 g protein
Per 2 portions
- 150 g chickpea pasta
- olive oil spray
- 2 cloves garlic
- 1 onion
- 200 g tomatoes
- 70 g tomato puree
- 150 g ricotta
- 200 g of pulled turkey meat
- salt
- pepper
- oregano
- basil
Instructions
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Cook your pasta first.
If you want to switch it up a bit, choose an alternative version, like chickpea pasta.
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Ready‑to‑eat turkey breast is a great choice for protein. If you don't have any at home, you can also just cook turkey breast in salted water and pull them apart.
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And now for the sauce.
Finely chop the onion and garlic, and dice the tomatoes finely.
Heat up the pan, spray it with some olive oil and cook the onion and garlic until they start to turn golden brown.
Add the tomatoes and cook for a little bit longer.
Add the tomato paste. Season it with salt, pepper, and oregano.
In the end, add ricotta and turkey breast and mix well.
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Serve the pasta with the sauce. Garnish with some fresh basil.
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Enjoy!
