If you think pasta is off the menu because of high carbohydrates, reconsider. You can use half (or all) whole grain pasta and add lean protein and veggies for a healthier, 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
½ pound enriched spaghetti
½ pound whole wheat spaghetti
¾ pound ground turkey breast, 99% lean
1 Tbsp olive oil
2 cups broccoli, fresh or fresh-frozen
½ Tbsp garlic power
¼ cup Parmesan cheese, fat-free
- 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 salt and stir it through the meat.
- 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.
- Meanwhile cook the pasta per package directions. In the last 1-1.5 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 the skillet. Mix pasta, broccoli, and meat together evenly. Add and mix Parmesan cheese to skillet.
Makes 6 servings.
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 59g
Dietary Fiber 7g
Recipe courtesy of Digestive Disease Health Team Dietitians