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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 green bell pepper
  • 1 heart romaine hearts
  • ½ small bunch cilantro

• STEP 2

  Trim, seed, and small dice bell pepper; place in a small bowl.

• STEP 3

  Preheat a medium saucepan over medium-high heat.

• STEP 4

  While the pan heats up, peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the bell pepper.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 5

  Once the pan is hot, add oil and swirl to coat the bottom; add veggies, turkey, taco seasoning, and salt. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes. (Reserve bowl for the next step.)

  • 1 tsp extra virgin olive oil
  • ¾ lb ground turkey
  • 3 tbsp taco seasoning
  • ¼ tsp salt

• STEP 6

  Meanwhile, cut lettuce crosswise into thin (shred-like) strips. Place in the reserved bowl and set aside for serving.

• STEP 7

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Set aside.

• STEP 8

  When the turkey is done, add water, salsa, and pasta to the pan; stir to combine, cover, and bring to a boil. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender and the liquid is mostly absorbed, 8-10 minutes.

  • 1 cup water
  • 1 cup salsa
  • 5 oz macaroni (elbow) pasta

• STEP 9

  When the pasta is done, add cilantro, stir to combine, and remove from heat.

• STEP 10

  To serve, divide taco pasta between plates or bowls; top with shredded lettuce and yogurt. Enjoy!

  • ¼ cup plain Greek yogurt