This recipe comes courtesy of my brother-in-law, and after I made it, I knew it was one I needed to share. It’s an all-in-one bowl with veggies, meat, and carbs, plus it’s great both warm and cold, making it perfect for a next-day leftover lunch.
Store-bought pesto works well, but I recommend checking out my homemade pesto recipe, especially if you have fresh basil and mint in your garden.
Ground Turkey and Veggie Pasta
This recipe is perfect for leftovers the next day!
Ingredients
- 12 oz bow tie pasta
- 1 pound ground turkey
- 1 medium yellow onion chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 oz spinach chopped
- 10 oz cherry tomatoes cut in quarters
- 3 cobs corn cooked and cut off the cob
- 1/2 cup pesto
Instructions
- While you prep and cook everything else, begin boiling water for pasta and cook pasta according to package instructions. See the notes below for corn preparation options.
- Heat a large pan over medium-high heat. Add olive oil, ground turkey, and onion. Sauté and break up turkey until fully cooked and no longer pink, about 8 minutes. Drain grease.
- Add paprika, salt, garlic powder, and black pepper to the turkey. Mix and add in the spinach until wilted. Remove from heat.
- In a large bowl, combine the pasta, ground turkey mixture, cherry tomatoes, corn, and pesto.
- Stir everything together and enjoy!
Notes
To cook the fresh corn on the cob, remove the husk:
- Grill it for 5-10 minutes.
- OR cook on the stove by placing it in boiling water for 10 minutes, and cutting it off the cob once slightly cooled.
- OR cut the corn off the cob, heat a skillet with 1 tablespoon of olive oil, and sauté on medium heat for 5-8 minutes.
If you are looking for other pasta recipes you must try my Grilled Veggie Pasta Salad and Pasta with Vodka Sauce.