Fresh Summer Pasta
Fresh Summer Pasta
This recipe makes a generous amount of pasta, enough for dinner AND leftovers.
The beauty of it is you can use whatever produce you have in the house.
1 pound pasta 1 can cannellini beans
1 cup crème fraiche 1 pound ground turkey
1 can diced tomatoes (or if they’re in season, 2 cups blanched and diced or crushed fresh tomatoes)
2 TBSP olive oil
1 tsp each salt, pepper, fresh thyme leaves, and fresh oregano
1 yellow or white onion 3 large cloves fresh garlic, crushed or diced
8 ounces sliced mushrooms
1 pound fresh spinach (or you can use 2 bunches kale, chard, or collard greens with spines removed and given a rough chop)
This is the base recipe, but feel free to add fresh squash, eggplant, peas, beans… whatever sounds good!
Put a big pot of salted water on to boil for your pasta.
Brown the ground turkey, seasoning it with the salt, pepper, thyme, and oregano. Use a large frying pan, because everything will end up in it…I use a 5 qt. When browned and crumbled, reserve turkey in a separate container so you can use the pan for the rest of the recipe.
Dice and sauté the onion in olive oil over medium heat until softened, about 5 minutes. Stir in the garlic and mushrooms. Turn heat us a bit to get a good brown on the mushrooms and onions. <If adding other veggies, do so here and cook until just soft> Add spinach or other greens and stir in, until just wilted.
Don’t forget to add your pasta, cook, and drain as needed.
Mix cooked turkey back into vegetables. Drain and mix in cannellini beans and tomatoes. Let everything simmer for a few minutes.
Turn heat off and stir in crème fraiche. Let rest for 5 minutes and taste, adjusting salt and pepper as desired.
Mix cooked, drained pasta into pan of vegetable sauce. Plate and serve garnished with parmesan cheese and red pepper flakes.