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Taco Pasta
with radish and romaine salad

Active: 35 min Total: 35 min
You've never had a pasta as colorful and festive as this one. Bring it to a summer picnic potluck and you'll be the hit of the party. Our paleo members will be enjoying this as sweet potato noodles and our veggie members will be making a sweet potato and black bean pasta topping.
Smart tip: When cooking ground meat, always double. It freezes well and on a busy day, you always have something to spoon into tortillas, top a rice bowl, or even a salad.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Radish and Romaine Salad:
  • Cilantro - 1 Tbsp , chopped
  • Radishes - 1/2 lb , sliced
  • Cucumbers - 1/2 lb , chopped
  • Romaine lettuce - 1/2 head , chopped
  • Dijon mustard - 1 tsp
  • Honey - 1 tsp
  • Red wine vinegar - 1 1/2 Tbsp
  • Cooking oil - 3 Tbsp
  • Cotija cheese or queso fresco - 2 oz , crumbled
Taco Pasta:
  • Lean ground turkey - 2 1/4 lbs
  • Salt - 1 tsp
  • Cumin - 2 tsp
  • Garlic powder - 1 tsp
  • Coriander - 1 tsp
  • Paprika - 1 tsp
  • Cilantro - 1/4 bunch , chopped
  • Garlic - 4 cloves , minced
  • Onion - 1 , diced
  • Corn - 2 cobs , kernels of
  • Cherry tomatoes - 1/2 pt , halved
  • Avocado - 1 , cubed
  • Pasta shells - 1/2 lb ((Or use farfalle, penne, etc))
  • Water - 1/4 cup
  • Cooking oil - 1 1/2 Tbsp
  • Crushed tomatoes - 1 cup
  • Cotija cheese or queso fresco - 2 oz
  • Lime - 1/2 , juice of

Nutrition Facts

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Prep

  1. Ground turkey - This makes enough for tomorrow’s dinner. Season ground turkey with salt, cumin, garlic powder, coriander, and paprika. (Can be done up to 1 day ahead)
  2. Cilantro (for pasta and vinaigrette) / Garlic / Onions / Corn - Prep as directed. (Can be done up to 3 days ahead)
  3. Tomatoes / Avocado - Prep as directed.
  4. Radishes / Cucumbers / Romaine lettuce - Prep if not prepped from last night.

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Make

  1. Boil pasta in a saucepan. Drain and set aside 1/2 (117ml) cup of pasta water (amount is for 4 servings. If making something other than 4 servings, adjust accordingly).
  2. Heat a skillet over medium-high heat. Add in cooking oil and then garlic and onions. Once you can smell the garlic, add in ground turkey, breaking up meat with a wooden spoon. Saute until broken into smaller pieces, 4 to 6 minutes. Add in crushed tomatoes and cook for another 3 to 5 minutes until meat gets cooked through.
  3. Set aside 1/2 of the meat for tomorrow's quesadillas. Mix pasta and reserved pasta water to tonight's portion of the taco meat. Once the water has incorporated into the meat, add in corn and cook until everything is warmed through.
  4. Divide pasta into bowls and top with tomatoes, avocado, cilantro, and cotija or queso fresco. Finish with a squeeze of lime juice.
  5. Make vinaigrette if not made from last night. Whisk together cilantro, Dijon, red wine vinegar, and oil. Season to taste with salt and pepper. Toss vinaigrette with radishes, cucumbers, and lettuce. Top with cotija cheese and enjoy with pasta.

Nutrition Facts

Amount Per Serving
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