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.