Name: One-Pot Turkey Taco Pasta with Bell Pepper, Shredded Lettuce & Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 3 cloves garlic; 3 green bell peppers; 1.02 kg ground turkey; 425 g macaroni (elbow) pasta; ¾ cup plain Greek yogurt; 3 hearts romaine hearts; 3 cups salsa; 135 ml taco seasoning; 1 ½ medium yellow onions; extra virgin olive oil; salt

One-Pot Turkey Taco Pasta with Bell Pepper, Shredded Lettuce & YogurtOne-Pot Turkey Taco Pasta with Bell Pepper, Shredded Lettuce & Yogurt — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

3 cloves garlic

3 green bell peppers

1.02 kg ground turkey

425 g macaroni (elbow) pasta

¾ cup plain Greek yogurt

3 hearts romaine hearts

3 cups salsa

135 ml taco seasoning

1 ½ medium yellow onions

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers; place in a medium bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the bell pepper.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; add veggies, turkey, taco seasoning, and salt. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes. (Reserve bowl for the next step.)

Meanwhile, cut lettuce crosswise into thin (shred-like) strips. Place in the reserved bowl and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Set aside.

When the turkey is done, add water, salsa, and pasta to the pot; stir to combine, cover, and bring to a boil. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender and the liquid is mostly absorbed, about 10 minutes.

When the pasta is done, add cilantro, stir to combine, and remove from heat.

To serve, divide taco pasta between plates or bowls; top with shredded lettuce and yogurt. Enjoy!

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