Turkey, Sesame & Bell Pepper Fusilli
by Tanvi Parikh
Macros
- Total calories
- 546
- Protein
- 24 g
- Carbs
- 54 g
- Fat
- 27 g
- Fiber
- 7 g
- Sugar
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 90 mg
- Potassium
- 506 mg
- Vitamin A
- 1742 IU
- Vitamin C
- 60 mg
- Calcium
- 155 mg
- Iron
- 5 mg
- Vitamin D
- 11 IU
- Vitamin B12
- 0.9 µg
- Magnesium
- 53 mg
- Zinc
- 3 mg
Serves 3
Ingredients
- 1½ cup Brown Rice Fusilli (dry, uncooked)
- 1 cup Water (reserved from cooking pasta)
- 1 tbsp Sesame Oil
- 227 g Extra Lean Ground Turkey
- ½ cup Red Onion (finely chopped)
- 1 Red Bell Pepper (medium, chopped)
- 1 Garlic (clove, chopped)
- Sea Salt & Black Pepper (to taste)
- ⅓ cup Tahini
- ¼ cup Parsley (chopped)
Steps
Cook the pasta according to the package instructions. Reserve some pasta water.
Heat a pan over medium-high heat. Add the oil, turkey, onion, bell pepper, and garlic. Cook for five to seven minutes until the meat is browned and cooked through, breaking it up as it cooks. Season with salt and pepper.
Add the tahini and pasta water and mix well. Add the cooked pasta and stir to combine.
Top with parsley, divide evenly onto plates, and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately 1 1/3 cups.
- More Flavor: Add additional fresh herbs like basil, chives, or cilantro.