This yummy dinner is easy, flavorful, and fresh. This is definately a summertime recipe. The corn offers sweetness and color, the tomatoes bring tang, and the ground turkey bumps up the protein in the dish. Garnish with some parmesan cheese and basil. Serve with a tossed green salad and you’ve got a perfect summer meal.
Olive oil for sauteing
1/2 lb. ground turkey
1 shallot and 2 garlic cloves, minced
3 ears of corn, kernels removed and cobs discarded
1 (14 oz) can diced tomatoes (mine had Italian herbs added)
Salt and pepper
1 lb. short whole wheat, brown rice, or quinoa pasta (such as fusilli, rotini, or penne)
4-5 basil leaves, chopped
1/4 cup parmesan cheese, grated
Heat 1 tbs. oil in large skillet. Brown turkey and crumble it up as it cooks, 6-8 minutes. Remove from pan. Add 2 tbs. olive oil to pan. Saute shallot and garlic for 2-3 minutes, stirring constantly. Then add corn kernels. Cook over medium-low heat for 10-15 minutes until beginning to brown and carmelize. (It will smell delicious!) Add the diced tomatoes, reserved turkey, and salt/pepper to taste. Simmer for 5-10 minutes to marry the flavors.
While the corn sauce cooks, bring a big pot of water to boil. When boiling, add your pasta and cook according to package directions. Toss drained pasta with the corn-tomato-turkey sauce. Top with basil and parmesan. Enjoy.
(Note: I used 1/2 lb. pasta instead of the full pound because I was only making this dish for 3 people. For 4 generous servings, use the full pound.)