High-Protein Spaghetti with Roasted Broccoli

Source

Prep Time	Cook Time	Total Time	Servings
			4

Nutrition (per serving)

• Calories: 510
  
• Protein: 45g
  
• Carbohydrates: 55g
  
• Fat: 12g

Ingredients

Spaghetti & Meat Sauce

• 8 oz high-protein spaghetti (Banza, Barilla Protein+, chickpea pasta)
• 1 lb lean ground turkey or 93% lean ground beef
• 1 tsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce (no sugar added)
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt & pepper, to taste
• 1/4 cup shredded parmesan cheese (for topping)

Roasted Broccoli

• 4 cups broccoli florets
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• Optional: lemon juice or extra parmesan

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside.

2. Make the Meat Sauce:
   Heat 1 tsp olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes. Add garlic and cook 30 seconds.
   Add ground turkey (or beef), season with salt and pepper, and cook until browned.
   Stir in marinara sauce, Italian seasoning, and red pepper flakes. Simmer on low for 10 minutes.

3. Combine Pasta & Sauce:
   Add cooked spaghetti to the meat sauce and toss to coat. Adjust seasoning as needed.

4. Roast the Broccoli:
   Preheat oven to 425°F (220°C). Spread broccoli on a lined baking sheet.
   Drizzle with olive oil, sprinkle garlic powder, salt, and pepper.
   Roast 15–20 minutes, flipping halfway, until tender and slightly crispy.

5. Assemble the Bowls:
   Divide spaghetti into 4 meal prep containers. Add roasted broccoli on the side.
   Top with shredded parmesan before serving.

Notes

• Add lemon juice over broccoli for brightness.
  
• Keeps 3–4 days in the fridge. Can freeze the pasta but not the broccoli for best texture.