Pasta Carbonara with Turkey and Zucchini

Ingredients

• Turkey Breast120 g
• Pasta1/2 cup (80 g)
• Zucchini1/2 count (100 g)
• Egg2 count (110 g)
• Parmesan Cheese2 tablespoon (10 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package.

2. 2

   Step 2

   Dice the zucchini and boil together with the pasta 3-4 minutes before finishing cooking the pasta.

3. 3

   Step 3

   Once ready, remove and drain everything together.

4. 4

   Step 4

   Meanwhile, heat the oil in a pan or griddle over medium-high heat. Season the turkey with salt and pepper.

5. 5

   Step 5

   Once heated, add the turkey and cook 4 minutes per side until browned. Remove and chop.

6. 6

   Step 6

   Break the egg into a bowl, season with salt and pepper and beat.

7. 7

   Step 7

   In the pan place the pasta, zucchini, turkey, egg and grated Parmesan cheese.

8. 8

   Step 8

   Mix well and cook over medium heat for 4-5 minutes. Add a pinch of salt if necessary.

9. 9

   Step 9

   Remove from heat, serve hot with fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta Carbonara with Turkey and Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.