Pasta with Ground Turkey Meat Sauce and Side Salad

Ingredients

• Whole wheat pasta 140 g
• Ground turkey 140 g
• Tomato pasta sauce 245 g
• Mixed greens 100 g
• Olive oil 15 ml
• Balsamic vinegar 15 ml

Method

1. Boil the pasta. Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat. Add the dry whole wheat pasta (140g) to the boiling water. Stir occasionally to prevent sticking. Cook according to package instructions, usually about 8-10 minutes, until al dente (tender but slightly firm).
   Tip: Taste a piece of pasta a minute before the suggested cooking time to check if it's done to your liking.
2. Cook the ground turkey. While the pasta cooks, heat a non-stick skillet over medium heat. Add a small drizzle (about 1 teaspoon) of olive oil to prevent sticking. Add the ground turkey (140g) to the pan. Break it apart with a spatula or wooden spoon. Cook and stir for about 5-7 minutes until the turkey is fully cooked and no longer pink inside.
   Tip: Make sure to cook the turkey thoroughly to an internal temperature of 165°F (74°C) for safety.
3. Add tomato sauce to turkey. Once the turkey is cooked, pour in the tomato pasta sauce (1 cup, 245g). Stir to combine. Lower the heat to medium-low and let the sauce simmer gently for about 5 minutes to allow flavors to blend and the sauce to thicken slightly.
   Tip: Cover the pan partially with a lid to prevent splatters but allow steam to escape.
4. Drain the pasta. When the pasta is cooked, carefully pour it into a colander placed in the sink to drain the water. Shake gently to remove excess water. Do not rinse the pasta, as rinsing removes the starch that helps sauce stick.
   Tip: Reserve a small amount of pasta cooking water if you want to loosen the sauce later.
5. Prepare the side salad. Place the mixed greens (2 cups, 100g) in a salad bowl. In a small bowl, whisk together the olive oil (1 tablespoon) and balsamic vinegar (1 tablespoon) to make a simple dressing. Pour the dressing over the greens and toss gently until the leaves are evenly coated.
   Tip: Dress the salad just before serving to keep the greens fresh and crisp.
6. Combine pasta and sauce. Add the drained pasta back into the skillet with the turkey tomato sauce. Toss everything together gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
   Tip: Use tongs or a large spoon to mix without breaking the pasta.
7. Serve the meal. Divide the pasta with ground turkey meat sauce onto two plates. Serve each plate with a portion of the dressed mixed greens salad on the side. Enjoy your balanced and delicious meal!
   Tip: Add freshly grated Parmesan cheese or chopped fresh herbs like basil if desired for extra flavor.

Pro tips

• Use a large pot for boiling pasta to prevent sticking and ensure even cooking.
• Cooking the turkey thoroughly and breaking it into small pieces helps the sauce have a nice texture.