PROTEIN PASTA, BABY

Written By pam totah

Did you know Barilla makes a high-protein pasta? I usually reach for Trader Joe’s or other red lentil pastas for the extra protein, but they don’t hold up well for meal prep and are best eaten fresh. While I still recommend red lentil pasta for its nutrient profile, this Barilla version is a game-changer for prepping ahead.

As someone who’s always craving pasta, this hits the spot without making me feel like I’m missing out.

The Basics:

  • 1 box Barilla Protein Pasta (any shape you like)

  • 2 lbs ground turkey (or ground beef/chicken if you prefer)

  • 1½ cups fat-free or low-fat cottage cheese

  • 5 oz shredded parmesan cheese

  • 10 oz cherry tomatoes, halved

  • 2 bunches asparagus, trimmed and cut into bite-sized pieces

  • 6 cloves garlic (or a whole head if you’re feeling bold)

  • ¼ cup water

  • ½ tbsp garlic powder

  • ½ tbsp onion powder

  • 1 tsp Italian seasoning

  • 1 tsp oregano

  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Boil according to package instructions. While it cooks, prepare the rest of the meal.

  2. Make the sauce: In a blender, combine cottage cheese, parmesan, water, salt, and pepper. Blend until smooth and creamy. Set aside.

  3. Cook the turkey: In a large skillet, brown the ground turkey over medium heat.

  4. Add the flavor: Toss in the cherry tomatoes and cook until they start to wilt. Add the garlic and all seasonings. Add aspargus at the end so it does not get too mushy.

  5. Add the sauce: Pour the blended cream sauce into the skillet. Stir and let it heat through, coating the meat and veggies.

  6. Combine: Your pasta should be ready by now. Drain it, then add it to the skillet. Mix everything well until fully coated.

  7. Portion: Divide into 8 servings.

Optional Boosts:

You don’t need me to tell you there are a thousand different ways you can flavor this, switch up the veggies you use, try a sundried tomato or other spices… A creamy curry sauce, for example, would work great here!

Macros

The base recipe for this looks kinda like this. Modify as you need based on your macros!

  • Protein: 42.1g

  • Carbs: 45.6g

  • Fat: 13.9g

Bon apetite!

pam totah
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