JesseEatzA high-protein take on Turkish Manti flavors, featuring lean ground meat and a tangy garlic-yogurt sauce over protein-enriched pasta.
In a small bowl, whisk together the nonfat Greek yogurt, half of the minced garlic, and the remaining salt. If it's too thick, add a splash of warm water to reach a drizzling consistency.
Bring a large pot of salted water to a boil and cook the protein pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
Protein pasta can overcook quickly, so start tasting it 2 minutes early.
In a large skillet over medium-high heat, add olive oil and brown the lean ground meat with the diced onions until cooked through and onions are translucent. Season with half the salt.
In a small saucepan or microwave-safe dish, melt the butter with the remaining garlic, smoked paprika, and dried mint until fragrant and slightly bubbly.
To plate, toss the pasta with the cooked meat and reserved pasta water. Top with a generous dollop of the garlic-yogurt sauce and drizzle with the spiced paprika butter.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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