Description
A cozy and nutritious pasta dish that combines hearty flavors with protein-packed ingredients, perfect for fall evenings.
Ingredients
- 8 oz whole wheat pasta (or gluten-free alternative)
- 1 pound lean ground turkey (or a plant-based protein)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 packet taco seasoning (low-sodium if preferred)
- 1 cup corn (frozen or canned)
- 1 cup low-sodium broth
- 1 cup shredded cheese (cheddar or your favorite variety)
- Fresh cilantro and lime wedges for garnish
Instructions
- Cook the pasta: In a large pot, bring water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.
- Brown the meat: In the same pot, add the ground turkey over medium heat. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if needed.
- Combine ingredients: To the cooked turkey, add kidney beans, diced tomatoes, taco seasoning, corn, and broth. Stir well to combine.
- Simmer: Allow the mixture to simmer for about 10 minutes, stirring occasionally. The flavors will meld together beautifully.
- Mix in the pasta: Once the mixture is ready, add the drained pasta back into the pot. Stir until everything is well combined.
- Add cheese: Sprinkle the shredded cheese on top and cover the pot for 2-3 minutes, allowing the cheese to melt.
- Serve and garnish: Portion the pasta into bowls and garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.
Notes
Customize with different proteins and vegetables for added nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican