Turkey with White Pasta, Cabbage, and Carrots

Ingredients

• 2 lb ground turkey (lean)
• 1 cup white pasta (cooked)
• 1 cup cabbage (finely chopped)
• 1 cup carrots (finely chopped)
• 2 tablespoons olive oil
• 4 cups water

Step-by-step instructions

1. In a large pot, bring 4 cups of water to a boil.
2. Add the white pasta to the boiling water and cook until al dente, about 8-10 minutes. Cooking pasta until just firm helps with digestibility and ensures it doesn't become overly soft or mushy.
3. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the ground turkey to the skillet and cook until it's browned and fully cooked, breaking it into small pieces as it cooks.
5. Once the turkey is cooked, add the finely chopped cabbage and carrots to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.
6. Drain the cooked pasta and add it to the turkey and vegetable mixture. Stir to combine everything evenly, ensuring that the ingredients are well mixed to provide a balanced meal.
7. Let the mixture cool before serving. This dish can be stored in the refrigerator for up to 3 days or frozen in individual portions for up to 2 months. Portioning by weight helps maintain appropriate serving sizes and ensures consistent nutrient intake.

Before feeding

Before feeding, verify every ingredient and portion and review the recipe with your veterinarian.

Printable recipe PDF

Open the text-searchable Kidney Dog Diet AI editorial PDF for this recipe.