Use a spatula to break apart the ground turkey. Cook until crumbled and browned.
Add garlic, Italian seasoning, onions, and bay leaves to the pot. Mix well.
Add chopped zucchini, bell peppers, and crushed tomatoes and 14 oz. of water.
Stir in your whole wheat noodles.
Close and lock the lid and turn the valve to sealing. Select Pressure cook and set time for 3 minutes.
When the cook time is up, quick release the pressure and remove the lid.
Stir the ingredients in the pot to evenly mix. Serve warm and top with parmesan cheese, if desired.
Brown your turkey in a skillet on medium/high heat until cooked, 165°F.
While your meat is browning, boil your noodles until they are just undercooked (they will continue to cook in the sauces).
Add the noodles, zucchini, bell peppers, tomatoes, and spices to your turkey and stir well.
Simmer for ten minutes until your vegetables are soft.
Top with parmesan cheese, if desired and serve warm.
This is the perfect recipe for meal prep. Just freeze in serving size containers and reheat in the microwave when ready to eat!
This recipe is great for stuffing in extra vegetables You can hide a ton of vegetables by pulverizing in the food processor before adding to the Instant Pot. Your picky eaters will never know!
If you are using gluten free noodles reduce your cook time to 2 minutes. Double check your points as not all gluten-free pastas have the same point value as whole wheat pasta.
Use the sauté feature on your Instant Pot to continue cooking your pasta if it is more al dente than you prefer.
This recipe is easy to customize for your family’s tastes. I like to add carrots, and riced cauliflower along with the peppers, onions, and zucchini. You can leave out any veggie that you don’t like, and double up on the ones you do.
Weight Watchers Points:Blue Plan Points: Each 1 ¼ cups serving is 1 Blue Plan Points Green Plan Points: Each 1 ¼ cups serving is 2 Green Plan Points Purple Plan Points: Each 1 ¼ cups serving is 0 Purple Plan Points