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Ross Mathews shows how to elevate a family favorite meal that is both healthy and delicious!

INGREDIENTS: 
- 1 lb ground turkey 
- 2-3 Tbsp olive oil 
- 1 yellow onion, diced 
- 2 garlic cloves, finely grated 
- 1 zucchini, shredded 
- ½ tsp onion powder 
- ½ tsp garlic powder 
- 1 tsp paprika 
- 1 pinch red pepper flake 
- 1 Tbsp tomato paste 
- 2 cups stock (chicken or veggie) 
- 2 cups chickpea elbow pasta (high in fiber and protein!) 
- 1 cup peas (frozen or fresh) 
- ½ cup non-fat greek yogurt 
- 1 cup parmesan cheese, freshly grated 
- ½ lemon, juiced 
- Chives, freshly chopped to garnish 
- Salt and fresh ground pepper to taste

 
INSTRUCTIONS: 
1. Heat olive oil over medium-high heat in a large, high-sided pan. Add the ground&nbsp; 
turkey, season with salt and pepper and cook for 3-5 minutes.&nbsp; 
2. Add the onion, zucchini and garlic, season with salt and pepper, and cook until&nbsp; 
softened, about 5 more minutes.&nbsp; 
Tip: Adding veggies adds moisture for a creamier sauce! 
3. Add seasonings and tomato paste, stir to coat, and cook until fragrant, about 2&nbsp; 
minutes.&nbsp; 
4. Add the stock and bring to a simmer. Add the elbow pasta and cook until just al&nbsp; 
dente.&nbsp; 
5. Add the peas and cook until warmed through, about 1-2 minutes.&nbsp; 
6. Remove from heat and add the yogurt and half the parmesan cheese. Then stir in the&nbsp; 
peas, toss and plate. 
Tip: Greek yogurt is a lighter substitute for heavy cream; low fat, high protein, less calories. 
7. Garnish with more parmesan, parsley and lemon zest

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