Balanced Pasta Bowl

Recipe from Sydney Navid, MS, RD @ MPM Nutrition

Pasta gets such a bad reputation, but when it’s built with balance in mind, it’s one of the most satisfying meals you can make. This Balanced Pasta Bowl keeps the comfort factor while adding in protein, fiber, and healthy fats so you’re not hungry an hour later. It’s cozy, flavorful, and proof that you don’t have to cut carbs to feel good — you just have to build your plate in a way that supports you

WHAT TO GRAB:

  • Pasta of your choice (semolina, whole wheat, Brami, gluten-free i.e. chickpea, lentil, brown rice, quinoa)

  • Kosher salt

  • Olive oil

  • Ground chicken/turkey, chicken sausage, or shrimp*

  • 1 small yellow onion (optional)

  • 1 bunch of swiss chard or kale** (use pre-washed/pre-chopped for shortcut)

  • 1 garlic clove

  • Red chili flakes (optional)

  • Parsley, mint, or basil (optional)

  • Lemon

  • Salt

  • Pepper

  • Grated parmesan or nutritional yeast (optional)

*If you don’t want to cook a protein, you can heat up frozen meatballs from Amylu or Force of Nature or just make this is a plant-forward meal

**If you want to add extra veg, broccolini or zucchini works well

WHAT TO DO:

  • Cook the pasta:

    • Fill your pasta pot most of the way with water. Add ~1 tablespoon of kosher salt if using 1⁄2 box of pasta and 2 tablespoons if using a full box of pasta. Bring the water to a boil.

    • Then, cook pasta according to package instructions.

    • If using broccoli, drop the broccoli directly into the pot when the pasta has 2-3 minutes left of cooking.

    • Reserve a small cup of pasta water, then drain pasta in a colander and set aside.

  • While the water comes to a boil and the pasta cooks, chop the onion, greens/veggies, and garlic.

  • Cook the protein if using:

    • Heat a drizzle of olive oil in a large pot or pan over medium heat.

    • Add ground chicken/turkey, sliced chicken sausage, or shrimp.

    • Season with salt and pepper (skip if using chicken sausage) and cook until fully cooked through.

    • Transfer the cooked protein to a plate and set aside.

  • Sauté the aromatics and greens:

    • In the same pot, add a bit more olive oil if needed.

    • Add the sliced onion (if using) and the chopped swiss chard stems. Sauté until tender.

    • Add minced garlic and chili flakes and cook for another 30–60 seconds until fragrant. If using zucchini, you can add that in now and cook for about 5 minutes or until it begins to soften.

    • If you happen to have some opened white wine, add a splash for depth of flavor and cook for a few minutes.

    • Return the cooked pasta to the pot along with the reserved protein.

    • Add the chopped swiss chard or kale leaves along with the chopped herbs, lemon zest and juice, and another drizzle of olive oil.

    • Toss everything together, adding a splash of pasta water as needed to help it come together. Taste and adjust for seasoning.

  • Serve:

    • Scoop the pasta into bowls and sprinkle with parmesan or nutritional yeast. Enjoy!

Ready to break free from diet trends and finally take charge of your health? That's where MPM Nutrition comes in. Whether you're looking to transform your relationship with food, elevate wellness in the workplace, or create nutrition content that truly connects, we’re here to help.

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