I’ve come to love pasta with ground turkey after struggling to learn how to best use ground turkey. This dinner with gluten free pasta, tomato, mixed vegetables, and ground turkey is one of our quick comfort meals in a bowl. You can enjoy this gluten-free, dairy-free, soy-free, egg-free dinner for about 400 calories.
This is the second in a series of dinners we are making to reset to a healthier eating strategy.
You will need a sharp knife, skillet or sauté pan, and pasta pot for pasta with ground turkey.
Cook the pasta in boiling water until al dente, about 7 minutes. Drain and set aside.
While waiting on the pasta, cut the tomatoes into ½ inch cubes. If using frozen vegetables, cook in the microwave according to package directions. Chiffonade the basil leaves.
Heat the sauté pan on high with one spoon of water. When the water boils, add olive oil and the ground turkey at the same time. Lower the heat to medium. Add salt, garlic, and pepper. Brown the turkey until no pink is showing (stir and flip regularly.) Push the turkey to one side of the pan. Tip: I keep a mixture of 4 parts flaked sea salt, 1 part cracked black pepper, and 1 part garlic powder on hand for most recipes (Paula Deen’s house seasoning.)
Add the tomatoes to the pot. Add sea salt. Continue cooking on medium until juice comes out and the tomatoes slightly soften.
Lower the heat to medium low. To the pot add noodles, basil, vegetables, oregano, and red pepper flakes if desired. Stir all ingredients together until warm. Serve in bowls. Serves 4.
Tip: You can use fresh veggies and cook them or use a nice frozen blend. At Casa Bouquet, we like a southwestern mix with black beans, red bell peppers, corn, and lentils.
Pasta with ground turkey and veggies makes tasty one bowl meal. Gluten free, dairy free, egg free, soy free. Full of flavor for 421 calories!
Ingredients
- 1 lb. ground turkey
- 4 tbsp. extra virgin olive oil
- 1/2 tsp. house seasoning
- 1/2 tsp. Hawaiian sea salt
- 1/2 tsp. Dry oregano or Tuscan herb mix
- 16 leaves fresh basil
- 2 cups dry brown rice and quinoa fusilli pasta
- 2 large tomatoes
- 2 cups of mixed vegetables
Instructions
- Cook the pasta in boiling water until al dente, about 7 minutes. Drain and set aside.
- While waiting on the pasta, cut the tomatoes into ½ inch cubes. If using frozen vegetables, cook in the microwave according to package directions. Chiffonade the basil leaves.
- Heat the sauté pan on high with one spoon of water. When the water boils, add olive oil and the ground turkey at the same time. Lower the heat to medium. Add salt, garlic, and pepper. Brown the turkey until no pink is showing (stir and flip regularly.) Push the turkey to one side of the pan.
- Add the tomatoes to the pot. Add sea salt. Continue cooking on medium until juice comes out and the tomatoes slightly soften.
- Lower the heat to medium low. To the pot add noodles, basil, vegetables, oregano, and red pepper flakes if desired. Stir all ingredients together until warm. Serve in bowls. Serves 4.
Notes
Tip: I keep a mixture of 4 parts flaked sea salt, 1 part cracked black pepper, and 1 part garlic powder on hand for most recipes (Paula Deen's house seasoning.) Tip: You can use fresh veggies and cook them or use a nice frozen blend. At Casa Bouquet, we like a southwestern mix with black beans, red bell peppers, corn, and lentils.
I’ll be looking for comments below, or contact me at lisa [at] thecasabouquet[dot]com.
What are your thoughts?