No, you're not looking at the cover photo for a popular gluten free magazine. This is some straight up home cooking! Photo courtesy of Eric Van't Zelfden. Plates and ambiance courtesy of Kristin Van't Zelfden.
The idea for this dish is for it to be super easy. We made this on our vacation in California. It was our last day in LA before driving up the coast to San Francisco, and we wanted to make something quick, easy, with minimal leftovers. Ta Da!! This is so easy, and if you already have your meat defrosted you can cook it in 20 minutes.
Ingredients:
1 lb ground turkey
1 lb gluten free pasta (we used the fusilli from Trader Joe's)
1 can tomato sauce (we use the marina from Trader Joe's, seeing a trend?)
2 tbsp fresh parsley, chopped
2 tbsp olive oil
2 tbsp italian seasoning (a great blend includes basil, thyme, parsley, red pepper flakes, and garlic)
salt and black pepper
parmesan cheese on top
Directions:
Sauce
Heat a saute pan with olive oil. Add turkey and stir to break the turkey up. Once about half way cooked, add 1 tbsp of the italian seasoning and keep stirring until the turkey is fully cooked. Add the tomato sauce, rest of the italian seasoning, and some salt and pepper. Keep the temperature very low and heat the sauce slowly.
Pasta
As if you don't already know. Heat a lot of water. Once it boils, add a lot of salt. Add pasta. Stir. Stir every few minutes. Taste to see if it's cooked. Once it's nearly cooked, drain. **Here's the trick**. Put drained pasta back into its pot and add in sauce. Add in fresh parsley. Heat until sauce boils, stirring constantly. Heat for just 2-3 minutes and serve.
No comments:
Post a Comment