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It’s officially that odd time of year when it’s not quite fall and not quite summer. Its sall, or fummer. It’s hot as hell all day but the sun goes down and it’s chilly. So dinner time ideas are always vexing this time of year, do I go with something hearty for the cold weather or light and colorful for the warm weather. Luckily, I have a recipe for both fall and summer. It uses fall and summer vegetables and it light but also served as a hearty dish.
When I was growing up my mom would make the most colorful orecchiette dish that was sooo good. She used swiss chard and red pepper to make a perfect midsummer pasta dish. Whenever I make orecchiette I think of that dish. But I wanted to add some sort of protein so my boyfriend had nothing to complain about with this meal.
Now, from the pictures with might look simple, and that’s the point. It’s easy to make and packs a flavorful punch. My boyfriend said it was one of his favorite pasta dishes. It’s a great summer to fall dish because you can put your harvest vegetables to use, who doesn’t have a fresh zucchini laying around this time of year?
Ingredients:
1 box orecchiette
1 pound ground turkey
3 gloves garlic, chopped
1/2 onion chopped
1 can fire roasted tomatoes
1 medium zucchini
1 medium yellow squash
1 large red pepper
2 tablespoons chopped fresh basil
garlic salt
shredded parmesan cheese
crushed red pepper
salt, pepper, olive oil
Directions:
Preheat oven 375. Slice zucchini, squash and red pepper into thin slices. I cut my zucchini and squash into half circles and the red pepper in thin slivers. Lay out vegetable evenly on a greased baking pan and sprinkle with garlic salt. Place in oven for 15 minutes. After 15 minutes, flip vegetables over and place back in over for 15 minutes.
Heat 1-2 tablespoons olive oil over medium heat in large saucepan. Add onion and garlic and to sauce pan and saute 3-5 minutes. Add in ground turkey and cook for about 5-7 minutes until halfway brown. Add canned fire roasted tomatoes and continue to cook over medium heat.
Meanwhile bring a large pot of salted water to a boil. Cook orecchiette according to package directions
When turkey is done, add to large bowl. Combine with cooked orecchiette and roasted vegetables and stir well. Sprinkle a handful of shredded parmesan cheese and tablespoon of crushed red pepper.
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Serve with a tasty salad and enjoy!
By Bianca