The dish in the actual photo uses brown rice and flax seed noodles, but just about any gluten free noodle should work. Yet, I’m not sure if bean-based noodles, such as chickpea noodles, would be ideal. Noodles with a mixture of quinoa, corn, and rice are make good possibilities.
- gluten free pasta, 12 – 16 oz
- dark leafy green vegetable such as spinach, kale or chard, about 2 cups packed
- shredded carrots and/or red bell pepper, 1/2 cup total
- ground turkey (or other ground meat), 1 lb
- 1 tsp sea salt (or according to taste)
- black pepper
- 2 tsp dried chives or green part of green onion, finely diced (optional)
- olive oil (garlic infused olive oil is a good option) for drizzling
- feta cheese (optional)
- Oil (coconut or avocado oil) or butter for cooking meatballs
- Prepare gluten free pasta following its written directions. Rinse in cold water and set aside.
- Mix ground meat, sea salt, pepper and chives/green onion tops (if using) and form into meatballs.
- Add cooking oil/butter of choice to pan, heat to medium heat and cook meatballs on the stove top turning occasionally to brown all sides.
- Turn heat to low, add carrots and/or red bell pepper and cover for an additional 2 minutes or so to cook thoroughly. You can add a few tablespoons of water to prevent burning. (Alternatively, you can cook meatballs in the oven at 400 F for about 20 minutes.)
- Once the meatballs are ready, add leafy greens to the pan and allow to wilt.
- Finally, add the pasta to the pan to re-warm.
- When serving you might enjoy a drizzle of olive oil and sprinkle of Feta cheese.