Wednesday, July 2, 2014

Taco Pasta Primavera with Ground Turkey

It was 91º yesterday but I still managed to cook hot food. I wanted something substantial but not too heavy, and I didn't want to go grocery shopping. I also wanted tacos but have been eating way too many lately. I decided to combine all of my hopes and dreams and made a pasta primavera dish that incorporated tacos. It works, I  promise.

The wine makes the picture better

Ingredients (serves 6):
1 13.25oz box of Dreamfields Pasta (I used Rotini)
1lb Ground Turkey
2 Zucchinis, sliced and quartered
1 cup Frozen Corn
1 Red Onion, sliced
1 cup Sharp Cheddar Cheese
4oz (half a block) of 1/3 less fat Cream Cheese
1 1/2 cups of reserved Pasta Water
2 Tbl Taco Seasoning, divided
2 Tbl Butter or Oil, divided

Cook pasta according to box, reserving 1 1/2 cups of the starchy water. Heat one skillet on medium and add either 1 Tbl butter or 1 Tbl oil, as well as the ground turkey. Sprinkle 2 teaspoons of the taco seasoning over the turkey and cook through.

In a separate skillet, heat the other 1 Tbl butter or 1 Tbl oil. Add the onions, frozen corn, and zucchini. When the onions start to become translucent, turn the heat to medium low and add the taco seasoning. Let cook for 2 minutes, then add the pasta waster and cream cheese. Cook for about 5 more minutes until the sauce is well mixed. Add the turkey and pasta to the skillet and mix to combine, 

Last, but not least, add the sharp cheddar cheese and mix well. 

Enjoy :)

Nutrition Facts per Serving:
Calories: 520
Total Fat: 17.3g
Cholesterol: 97.5mg
Sodium:: 457.7mg
Carbohydrates: 56.6g
Fiber: 7g
Sugars: 6.4g
Protein: 39.1g