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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • ½ yellow bell pepper
  • ½ small bunch cilantro

• STEP 2

  Seed and small dice the bell pepper.

• STEP 3

  Heat a large pot over medium heat.

• STEP 4

  Peel and small dice onion. Peel and mince garlic.

  • ½ medium yellow onion
  • 2 cloves garlic

• STEP 5

  Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 5-7 minutes.

  • 2 tsp extra virgin olive oil
  • ½ lb ground turkey

• STEP 6

  Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.

  • 6 oz rotini pasta
  • ½ (14.5 oz) can diced tomatoes
  • 2 ¼ cup water
  • 1 tbsp chili powder
  • ½ tsp cumin, ground
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt

• STEP 7

  Meanwhile, coarsely grate the cheddar.

  • ¼ (8 oz) block cheddar cheese

• STEP 8

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

• STEP 9

  Once the pasta is done, remove from heat. If more than ¼ cup of liquid is remaining in the pot, carefully strain off excess liquid using a colander.

• STEP 10

  Add cheese, yogurt, and half of the cilantro to the pot with the pasta and stir until cheese is melted and creamy.

  • ⅛ cup plain Greek yogurt

• STEP 11

  To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!