Thankfully K is now starting to eat pasta, and while he prefers spaghetti over all other noodles, he’s getting better at most of them. That means we can start doing quick pasta dinners – like this one. It’s a nice variation from pasta with tomato sauce – the flavors are familiar and the ingredients are easy but it’s still a welcome change. You can use bowtie, rigatoni, or whatever you have on hand. We usually end up having several almost empty boxes of mixed shapes that I throw together.
1/2 red onion, minced
2 tablespoons olive oil
2-3 garlic cloves, minced
1 red bell pepper, cut in 1/4 in. wide strips
1 tsp chili powder
1/2 tsp ground cumin
1 pound ground turkey
2 14-oz can diced tomatoes, do not drain
1/2 cup fresh cilantro, finely chopped
1 can black beans, drained (optional)
1 cup frozen corn (optional)
1 box pasta, shapes of your choice
shredded Cheddar or Jack cheese for sprinkling the pasta
- Prepare pasta as directed
- In a large skillet heat the oil over medium heat. Cook the onion, stirring occasionally, until it is softened.
- Add the garlic, bell pepper, chili powder, and cumin and cook the mixture until peppers begin to soften, about 2-3 minutes.
- Increase the heat to medium-high and add the turkey, mixing it well with the vegetables, and breaking it up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink.
- Stir in the tomatoes with the juice, black beans and corn (if using), the chopped cilantro, and salt and pepper to tast.
- Simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
- Serve sauce over pasta and sprinkle with cheese.