One-Pot Southwest Turkey and Cavatappi
with Monterey Jack and Baby Spinach
Ingredients: Ground turkey • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Yellow onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
170 g
Cavatappi
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
56 g
Baby Spinach
½ cup
Marinara Sauce
(May contain traces of: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
2 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Fish, Soy, Egg, Sulphites, Crustaceans, Gluten, Sesame, Milk, Wheat)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
Not included in your delivery
½ tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper.
- Transfer peppers to a plate. Set aside.
- Reheat the same pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil to the pot, then turkey. Break up turkey into smaller pieces, then add onions.
- Cook for 4-5 min, stirring often, until no pink remains in turkey.**
- To the pot, add Tex-Mex paste, garlic, marinara, broth concentrates, 2 1/2 cups (4 1/2 cups) water and 1/4 tsp (1/2 tsp) salt.
- Stir to combine. Bring to a boil over high.
- Once boiling, stir in cavatappi and reduce heat to medium.
- Simmer uncovered for 14-16 min, stirring often to prevent sticking to the pot, until cavatappi is tender. (TIP: If pasta sticks too much, add more water, 1/4 cup at a time. Scrape up any pieces stuck to the bottom of the pot.)
- Meanwhile, roughly chop spinach, if you like.
- Remove pot with cavatappi from heat, then add peppers, spinach and half the cheese.
- Season with pepper. Stir for 1 min, until spinach wilts.
- Divide Southwest turkey and cavatappi between bowls.
- Sprinkle remaining cheese over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pot, then turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
