Description
This taco pasta recipe also reheats very well. I made this dish for dinner one night, and we still got 3-4 servings out of it to take again for lunch or do leftovers for dinner.
Ingredients
Scale
- 12 oz whole wheat noodles of choice
- 1 cup diced red onion
- 2 cups canned diced tomato with no salt added
- 4 oz diced olives
- 1 pound 93/7 ground turkey
- 1.5 cups shredded cheddar cheese
- 1 teaspoon EVOO
- 1 teaspoon minced garlic
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 3 cups of water
Instructions
- Set a large pot over medium heat. Add EVOO, and saute red onion and garlic until onions start to become translucent.
- Add ground turkey to the pot and cook until completely browned.
- Add water, all seasonings, and noodles to the pot and cover. Once water comes to a boil, turn down to low. Simmer for 10-12 minutes until noodles are cooked. If all the water isn’t adsorbed into the noodles, simmer the pot without a cover for a few minutes.
- While on low heat, stir in diced tomatoes, cheese, and olives. Stir until cheese is melted.
- Serve.
Notes
1 serving is 11 Weight Watchers points.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Pasta
Nutrition
- Serving Size: ⅙ recipe
- Calories: 438
- Sugar: 5
- Sodium: 318
- Fat: 17
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 6
- Protein: 31
- Cholesterol: 78