Romesco Turkey & Ditali Pasta with Carrots & Spinach

Romesco Turkey & Ditali Pasta

with Carrots & Spinach

20 MIN
+$1.45/serving 4 Servings
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Available Options

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

    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
      990 Cals (est.)
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    fresh
    ingredients
    Romesco Turkey & Ditali Pasta with Carrots & Spinach
    Title
    • 18 oz Ground Beef
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • ¾ lb Ditali Pasta
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 14.5-Oz Can Crushed Tomatoes
    • ¾ lb Carrots
    • 1 tsp Preserved Lemon Purée
    • 2 Tbsps Chicken Demi-Glace
    • ¼ cup Grated Parmesan Cheese
    • 2 oz Butter
    • 5 oz Baby Spinach

    Romesco Turkey & Ditali Pasta

    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 beef & vegetables
    3 Cook the beef & vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the beef, 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 beef is browned and the vegetables are softened. Carefully drain off and discard any excess oil.

    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 beef 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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