3/4 lb ground turkey 2 cups gluten-free pasta 1/2 cup chopped onion 1 tsp yellow mustard 1 tbsp low-sodium soy sauce 1 tsp salt 1 tsp ground black pepper 1 tsp extra-virgin olive oil 1 head of broccoli 1 medium tomatoes, diced
In a large saucepan, bring 8 to 10 cups of water to a boil. Add pasta and cook for 10 minutes or until pasta is cooked through.
Preheat a large skillet. Drizzle olive oil. Add ground turkey, and cook until golden brown.
Add chopped onions to turkey. Cook for 5 minutes until onions are translucent. Add chopped tomatoes, broccoli, mustard, soy sauce, salt and pepper. Cook until broccoli is tender, but not mushy, and the ingredients have created a light sauce on the bottom of pan.
In a large bowl, combine pasta with turkey sauce. Serve at warm or room temperature.
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