Romesco Turkey & Ditali Pasta with Carrots & Spinach

Romesco Turkey & Ditali Pasta

with Carrots & Spinach

20 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Turkey

    From the Test Kitchen

    To give this comforting dish its bold, Spanish-style flavor, we’re coating turkey and vegetables with a blend of traditional spices (like paprika, coriander, and more), then simmering it all in a rustic tomato and romesco sauce. We’re serving it over a bed of ditali pasta—brightened with lemon purée—whose tube-like shape is perfect for catching all of the saucy bites.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Romesco Turkey & Ditali Pasta with Carrots & Spinach
    Title
    • 18 oz Ground Turkey
    • ¾ lb Ditali Pasta
    • 1 14.5-Oz Can Crushed Tomatoes
    • ¾ lb Carrots
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • ¼ cup Grated Parmesan Cheese
    • 1 tsp Preserved Lemon Purée
    • 2 Tbsps Chicken Demi-Glace
    • 2 oz Butter
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 5 oz Baby Spinach
    time-saving
    tips & techniques
    Prepare the carrots
    1 Prepare the carrots

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. 

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

    Cook the turkey & vegetables
    3 Cook the turkey & vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the turkey, sliced carrots, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the turkey is browned and the vegetables are softened. 

    Make the sauce
    4 Make the sauce

    To the pan, add the crushed tomatoes (carefully, as the liquid may splatter), romesco sauce, and demi-glace; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked sauce, spinach, butter, lemon purée, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the butter has melted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the carrots
    1 Prepare the carrots

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. 

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. 

    Cook the pasta
    Cook the turkey & vegetables
    3 Cook the turkey & vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the turkey, sliced carrots, and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the turkey is browned and the vegetables are softened. 

    4 Make the sauce

    To the pan, add the crushed tomatoes (carefully, as the liquid may splatter), romesco sauce, and demi-glace; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Make the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked sauce, spinach, butter, lemon purée, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the butter has melted (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Serve the finished pasta garnished with the cheese. Enjoy!

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