Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 1 celery rib, diced
- 1 large carrot, diced
- 2 tsp herbs de Provence seasoning (or Italian seasoning)
- 1 tsp salt
- 1 tsp pepper
- 2 heaping cups dry macaroni noodles
- 2 heaping cups diced leftover turkey
- 4 cups liquid (2 cups bone broth + 2 cups water)
- 1 cup frozen peas
- 1/2 cup blended cottage cheese
- 1 cup grated parmesan cheese
Instructions
- Prep your veggies: finely dice onion, carrots and celery. Dice your turkey & blend your cottage cheese.
- Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot and saute for about 8 minutes, until softened.
- Add the bone broth, water, macaroni, diced leftover turkey, herbs de Provence, salt, and pepper. Stir well, bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the blended cottage cheese and frozen peas. Continue to cook for another 5 minutes, until most of the liquid is absorbed.
- Stir in the parmesan cheese and mix well. Remove from heat and serve. It is okay if it is still a little liquidy, as the pasta will keep absorbing it as it sits.
- Serve with a sprinkle of chili flakes or a dash of hot sauce and extra parmesan, if you like.
Notes
- It is fine if the pasta looks a little saucy when you take it off the heat; it will continue to absorb liquid as it rests.
- Veggie-averse kids or family? Add the broth and blend the sautéed onion, carrot, and celery until smooth, then proceed with the rest of the recipe so the veggies disappear right into the sauce.
- No herbs de Provence? Use Italian seasoning, or a mix of dried thyme, rosemary, oregano, and a pinch of sage.
- You can swap the cottage cheese for milk or heavy cream.
Nutrition
Calories: 420kcalCarbohydrates: 40gProtein: 32gFat: 14gFiber: 4g