When schedules are tight, and you want a hearty dinner with little preparation, a pasta dinner with turkey meat sauce is the answer. I can’t tell you how many times I relied on this meal over the years. When my kids lived at home, pasta with turkey meat sauce was a regular, if not weekly dinner. Fortunately, they never tired of this very dependable and affordable meal.
Pasta served with a simple meat sauce made with ground turkey and canned tomatoes are the basis for this recipe. We use ground turkey a lot for burgers, meatloaf, or a meat sauce. Don’t get me wrong, I love a juicy beef cheeseburger and believe Bolognese sauce is food for the Gods, yet the boys preferred ground turkey. Luckily, when it comes to making a meat sauce, their preference for ground turkey was easy to satisfy. Unlike ground beef, ground turkey is the perfect choice when you want a quick meat sauce. Turkey does not require several hours of cooking to break down and develop rich flavor like beef does. In fact, because turkey is so lean, the longer it cooks the tougher it gets.
Originally, my intention for making this sauce was to create a meal that was easy to make, and my kids would eat. With little toddlers running around I often did not have time to chop a lot of vegetables. A substantial meal with little prep was the ideal dinner. Aside from the amount of time the turkey meat sauce needs to cook, the most difficult part is preparing the garlic. As for the rest of the meal, ground turkey quickly browns then cooks in a sauce of chopped up canned tomatoes, grated carrots, and the minced garlic. The time it takes to boil water and cook the pasta provides a window of 30 – 40 minutes. This gives the meat sauce plenty of time to cook. The result is a meat sauce with bright flavor, and my attention could easily move between making dinner and my children’s needs.
As the boys grew up and if time allowed, I added other vegetables or seasoning. It is a great sauce to use up any loose vegetables hiding in the refrigerator. Anything goes be it, red pepper flakes, pancetta, fresh herbs, winter squash, mushrooms, or other vegetables. You name it, this hearty sauce develops into whatever your inspiration desires. However, keep in mind, adding more ingredients changes your quick dinner into one requiring extra preparation and cooking time.
For a vegetarian/vegan pasta sauce: Tomato Sauce with Rosemary and Balsamic Vinegar
What I really like about this meal, is it so adaptable. I find it difficult to call this a recipe, instead, it is a foundation for endless possibilities. It is a simple family dinner that can easily be made with whatever ingredients are in your pantry or refrigerator. There is no need to measure, use what you have and adjust to your tastes. If you only have one 28 oz can of crushed tomatoes, it will still taste great. If you don’t have fresh herbs there is no need to run to the store, used dried herbs. What is important is putting a nutritious homemade dinner on the table and enjoying time spent with your family and friends.
Spaghetti with Turkey Meat Sauce
- 1 lb (453 g) ground turkey
- 2 TB extra virgin olive oil
- 5 cloves garlic green germ removed and minced
- ¼ tsp red pepper flakes optional
- 1 medium or 2 small carrots about 2.5 oz / 75 g grated on a box grater
- 1- 1½ tsp Kosher salt divided
- 1 28 oz (800 g) can of whole tomatoes in purée rough chopped
- 1 14.5 oz (411 g) can of crushed tomatoes
- 1 tsp dried oregano
- 1½ tsp dried basil
- 1 tsp granulated sugar
- 1 lb box spaghetti or other favorite pasta
- 1 TB balsamic vinegar
- small handful of fresh basil leaves
- small handful of fresh parsley
Fill a stock pot 2/3 up with water and place on a burner over high heat.
Place another large saucepan or 5qt Dutch oven over a burner set to medium-high heat. Pour in 2 TB of extra virgin olive oil. When the oil starts to shimmer, add the ground turkey to the pot and break it up. Let the ground turkey cook undisturbed for about 3 minutes. Once the turkey meat starts to brown break up any large chunks and stir. Cook the ground turkey until the meat is no longer pink and the juices collected on the bottom of the pot have evaporated, about 2-3 minutes.
Add the grated carrots, minced garlic, red pepper flakes, if using, and ½ tsp Kosher salt. Stir and cook for about for a couple of minutes.
Add both cans of tomatoes with their juices, dried oregano, and dried basil to the ground turkey and stir. Bring the sauce to a brisk boil, then turn down the heat to medium. Add the granulated sugar, 1/2 tsp of Kosher salt and stir. Taste and correct for seasoning with more Kosher salt if needed. If you are using no-salt canned tomatoes, you may need the full 1½ tsp of kosher salt to the sauce. Don't add more sugar until it has simmered for several minutes. You should not need extra sugar, but sometimes a pinch is required. The sugar helps sweeten the sauce and balance the flavor.
Simmer the sauce for about 15 minutes. Taste and adjust for seasoning.
When the sauce is done simmering, and just before serving, turn off the heat and add the chopped fresh herbs and balsamic vinegar to the sauce. Stir to mix.
Meanwhile, when the water comes to a boil add about 1 TB of Kosher salt to the boiling water and cook the pasta following the instructions on the back of the pasta box. Ideally, time the pasta to finish cooking just after the sauce is finished cooking.
Drain the pasta from the water and add a little olive oil and stir. Plate the pasta with sauce and serve with grated Romano or Parmesan Cheese.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Pasta is the perfect foundation to pair with basil pesto. The intense herb flavor combined with sharp cheese needs a mild flavored foundation to compliment the sauce. Any type of pasta will suffice, but my favorite pasta with my favorite basil pesto recipe is cheese tortellini. Tortellini is widely available at the store, either freshly made, frozen or dried. As it happens, tortellini with basil pesto, grape tomatoes and green beans is one of my family’s favorite pasta dinners.
I love making pasta dinners with enough additional ingredients for a well-rounded meal. Marcella Hazan says a pasta meal is all about the pasta with just the minimal amount of sauce and add-ins. The pasta is the star. I learned a lot about cooking Italian food from Marcella’s cookbooks. However, here is where I diverge from her rule. For me, I try to make a whole meal that is nutritionally balanced.
Usually, I create a pasta dinner using pasta as the foundation with enough vegetables and/or proteins for a well-rounded meal. This way if I can’t make a salad, I know everyone will get at least one serving of vegetables. You still enjoy the comfort and flavor of pasta with the added nutritional benefits of a full serving of vegetables. Hopefully, the additional vegetables reduces pasta’s glycemic-index as well. Tortellini with basil pesto, grape tomatoes and green beans is also a great way to sneak in more vegetables for picky eaters.
Whenever I mix pesto into tortellini, or any type of pasta, I always add grape tomatoes. I never serve pasta with pesto without them. The sweetness and acid of the tomatoes nicely compliments the pesto and makes it taste more refreshing. I also love adding blanched green beans to my tortellini and pesto. It doesn’t add extra work and cooks in the same pot as the tortellini. Quickly blanched and crisp green beans add a nice textural contrast to the soft tortellini and smooth pesto. Basil, tomatoes and green beans all grow at the same time and as the saying goes, “What grows together, goes together.”
Tortellini with Basil Pesto, GrapeTomaotes and Green Beans
- 1 lb (450 g) fresh, dried or frozen cheese tortellini
- Kosher Salt for pasta cooking water and seasoning
- 1/2 lb (227 g) grape tomatoes, sliced in half
- 1/2 lb (227 g) fresh green beans, trimmed and cut in half
- 1/2 cup (125 ml) Basil Pesto
- Serve with freshly grated Romano cheese
- 1 cup (250 ml) heavy cream or half and half Optional. Follow directions in summary.
Fill a stock pot with water and bring to a boil. Add at least one teaspoon of Kosher salt to the water and carefully taste. You want to taste the salt in the water. The lore is, the pasta water should taste like the sea. Sometimes I find that amount too salty. continue to add more salt until it is just right for your preference.
Add the tortellini and cook according to the directions given with the pasta. While the tortellini cooks, occasionally stir the pot to prevent the tortellini from sticking together.
About two minutes before the tortellini is done cooking, add the prepared green beans to the pot with the tortellini. Cook until the water returns to a boil. Taste the tortellini for al dente.
Drain the water and return the tortellini and green beans to the stock pot. Add about a 1/2 cup of pesto and stir o combine. Add the grape tomatoes and stir to combine.
Serve immediately with more Romano Cheese on the side.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
It is funny how one little pasta dinner is the cause of serious debate and unfavorable opinions. After all, pasta primavera simply is pasta prepared with delicately cooked vegetables. What is so serious about that? Well, Pasta Primavera’s origin for one, and its popularity for another.
A Brief History of Pasta Primavera
This pasta specialty is not of Italian origin, but is a 1975 American creation either at Le Cirque in NY City, or in Nova Scotia with a Le Cirque chef/owner connection, (Wikipedia). The recipe’s fame started at Le Cirque where customers could special order the meal because it was not on the menu. Amanda Hesser’s 2009 article in the NY Times, states Jean Vergens, then chef at Le Cirque, hated the dish so much he refused to allow Pasta Primavera cooked in Le Cirque’s kitchen. In order to satisfy their costumers, the staff had to cook the dish in the hallway.
What is not of debate is, Craig Claiborne and Pierre Franey’s article about Le Cirque’s recipe in the New York Times, made Pasta Primavera famous. Unfortunately, the fame of pasta primavera help create its’ loss of appeal. Across America, Italian American restaurants served Pasta Primavera. This crossover from a secret meal specially prepared, to mainstream America changed its identity. How can pasta with vegetables taste bad? It can when mediocre restaurants take over the pasta primavera market, (Hesser, A. New York Times 2009). Unfortunately, a meal created using French and Italian cooking techniques, became ordinary in the mass production.
Pasta Primavera Done Right
I like my pasta dishes with an abundance of extra ingredients mixed with some pasta, not the other way around. Depending on the recipe, pasta is a foundation for vegetables and sauces to stand out. Preparing pasta with good technique and consideration for the ingredients, creates food that is fresh tasting and has good structure and texture. A pasta dinner becomes a light and comforting meal. Pasta primavera is no exception. Primavera means spring and the vegetables and sauce should reflect a meal with fresh green vegetables with a light sauce. A rich and heavy sauce will overwhelm the vegetables and drain one’s energy.
This recipe is from Cooks Illustrated and, like a lot of their recipes, has a lot of steps. However, these steps help build flavor and develop a creamy sauce without a trace of cream. Even still, this recipe has 6 steps and the original Le Cirque recipe has 10, so fortunately, it is not as involved as the original.
What makes Cook’s Illustrated recipe so different? The pasta is prepared like risotto. This technique develops lightly toasted pasta with a nutty flavor. Additionally, this technique produces a silky and creamy texture and a double layer of flavor from the vegetables.
I slightly adapted the recipe by adding mushrooms and lightly toasting the pasta. It is my experience the pasta does not toast evenly in a Dutch oven. It is too deep and therefore, you get an uneven toasting. However, it is convenient to cook this recipe in a Dutch oven, otherwise I need an extra-large sauté pan or more pans. My focus is on the flavors of the vegetables and creating a silky-smooth textured sauce. Because I like the flavor of this recipe so much, I decided not to eliminate the step altogether and just pared it down. I was concerned the luscious texture would not be the same without this step.
As the name suggests, Pasta Primavera is a spring meal overflowing with vegetables. Also contributing to the lively spring flavor are wine, lemon juice, and fresh herbs. This is one of the freshest tasting pasta primavera recipes I’ve had. It is a lovely spring melody of asparagus, peas, mushrooms, leeks, and fresh herbs. It is clear the vegetables are the star of the show.
Gluten-Free Pasta Primavera
A note for a gluten-free version of this recipe. It is my experience that gluten-free pasta breaks down when prepared following the risotto style directions. The result is an unappealing pile of mushy pasta with your delicious vegetables. I recommend substituting the recipe’s method of cooking pasta, and follow the directions given with your favorite gluten-free pasta. I am not certain why my quinoa pasta turned to mush, but it seems a gluten protein structure keeps the pasta shape intact.
You will need less stock and only add it to braise the vegetables. Lightly, cook the vegetables for less time, in a 12-inch skillet or sauté pan. Then, add some vegetable stock and wine and gently braise the vegetables until they are crisp tender. If you wish, just before serving, swirl in a couple of tablespoons of butter to the vegetables for a silkier sauce.
I would love to hear from you. Please tag me @lemonthymeandginger on Instagram or visit my Facebook page if you make this recipe or any recipe from Lemon Thyme and Ginger. Also, leave me a comment or question in the comment section below the recipe. I love to see and hear about your creations.
Spring Pasta Primavera
- 3 medium leeks halved lengthwise, washed then sliced into 1/4 inch slices
- 1 lb asparagus 453 g
- 2 cups 330 g frozen peas, defrosted
- 8 about 100 g white mushrooms, sliced
- 4 medium garlic cloves
- 4 cups 1 liter vegetable broth
- 1 cup water 250 ml
- 2 TB fresh mint minced
- 2 TB fresh chives minced
- 1/2 tsp fine lemon zest plus 2 TB lemon juice
- 5 TB Extra virgin olive oil
- Kosher Salt
- 1/4 tsp red pepper flakes
- 1 pound 453 g pasta, like farfalle, penne, campanelle
- 1 cup 250 ml dry white wine
- 1 oz 31 g grated Romano or Parmesan cheese
- Freshly ground black pepper
Prep the vegetables:
Trim off the tough ends from the asparagus. Rough chop the tough fibrous ends and put into a large sauce pan. Cut the spears on the bias into one inch (2.5 cm) pieces. Set the trimmed spears aside.
Wash and trim off the dark green parts of the leeks and add to the pot with the tough asparagus ends. Slice lengthwise down the middle of each leek. Wash each half making sure all the dirt is washed off between the layers of the leeks. Dry them with a clean cloth and slice each half into thin half-moons. Set aside.
Defrost the peas and divide into 2-one cup (250 ml) portions.
Enhance the broth
Add the dark green leek trimmings and 1 cup of the peas to the pot with the asparagus trimmings. Add the vegetable broth and one cup of the water. Turn the heat to medium-high heat and bring the stock to a simmer. Turn down the heat and simmer the vegetables in the broth for about 10 minutes. Drain the vegetables from the stock through a fine mesh strainer over an 8-cup measuring cup or large bowl. Press down on the vegetables to extract as much of the juices as possible. Discard the vegetables and add more water to make 5 cups of stock. Return the stock to the sauce pan and keep warm on low heat.
While you are waiting for the stock to finish, mix the lemon zest, minced mint and chives into a small bowl. Set aside.
Cook the Vegetable Medley
Add 2 TB extra virgin olive oil to a Dutch oven and set the stove to medium high. When the oil shimmers, add the leeks and a pinch of Kosher salt. Stir to evenly coat the vegetables in olive oil. Cook the leeks until soft and just starting to brown about 4-5 minutes. Add the sliced mushrooms and cook for 2-3 minutes. Add the trimmed asparagus and cook for 4-5 minutes until just tender, but still has a crispy bite. Add the red pepper flakes and minced garlic, stir and cook for around 30 seconds. Add the peas, stir and cook for about 1 minute. Taste the vegetables and add more salt if needed. Turn off the heat and spoon the cooked vegetable medley onto a plate. Reverse.
Cook the Pasta
Wipe out the Dutch oven and add 3 Tb extra virgin olive oil. When the oil begins to shimmer, add the pasta, stir and cook for about 2 minutes stirring constantly.
Add the wine and cook until the wine has dissolved. Stir frequently while the wine is reducing.
Add the vegetable stock. Turn the heat up to bring the stock to a light boil, then turn the heat down to medium. Frequently stir the pasta and cook until the pasta is al dente and has absorbed most of the stock. 10-12 minutes.
Putting it all together
Once the pasta is cooked al dente, turn off the heat and add the lemon juice, 1 oz (31 g) grated Romano cheese, and half the reserved minced herbs. Stir the pasta until the cheese is evenly combined. Add the vegetables and stir. Season with Kosher salt, ground pepper.
Serve immediately and garnish with remaining herbs and Romano cheese.
If you use store-bought vegetable stock, use one that is not predominately made with carrots or winter squash. The stock will look orange and so will everything you cook it with. There are many vegetable stocks on the market and all taste different depending on the vegetables used to make it. (This is one reason why I make vegetable stock). I cannot deny the convenience of store-bought stock, but I encourage you to read the ingredients so you know what you are getting.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I am craving some cozy comfort and additional heat. My immediate options are to curl up wrapped in a blanket and read a sultry book, or I could build a fire in the fireplace and enjoy a nice cocktail with my husband. However, dinner is pressing and although I have been known to get passionate, no one can be comforting when they are hungry. A steamy pasta dinner comes to mind. Eating pasta is always comforting, and the heat can easily be added. Putting all my available ingredients together, I can create a pasta dinner with Brussels sprouts and sausage. A plateful of comfort and spice, all bathed in olive oil, garlic and hot red pepper flakes.
What I love about cooking with pasta is the ability to immediately create a meal with absolutely anything. If all you have in your pantry is a box of pasta and a can of tuna, a delicious dinner is at your fingertips. A no fuss, use what is available, pasta dinner. This recipe is an example of just that. I created a pasta dinner with spicy Brussels sprouts and sausage because, Brussels sprouts and sausage were my only options for dinner.
Our cupboards are not usually so sparse. We have all had those moments of staring blankly into the refrigerator or pantry, wondering what to make for dinner. Pizza delivery can often win out on such occasions.
I have to admit that for the past 33 years there has always been at least one box of pasta in my pantry. A box of pasta has saved the day more times than I can remember. With three sons who were all swimmers, a box of pasta always ready and available in my pantry, was an absolute necessity. These boys were always hungry. If I had pasta, additional vegetables, some protein, or a can of beans, I could squelch their hunger pains with a satisfying pasta dinner in 30 minutes.
I used to despise Brussels sprouts. They smelled bad, and in my opinion had a rancid flavor. Fortunately, my attitude was surprisingly altered. A few years ago, I tasted Brussels sprouts at a holiday dinner. The Brussels sprouts were bright green with a surprising sweet flavor and I had never tasted them like that before. Since that time, I turned into a devout fan. I realized that up until that point the Brussels sprouts I was familiar with were not properly cooked. In fact, they were overcooked. Unfortunately, this happened frequently to all the prepared vegetables of my youth, and I find it amazing that I have overcome my childhood disdain for them. If the Brussels sprouts are cooked properly, they will appeal to everyone.
Now a warm blanket of a delicious pasta dinner has enveloped me. The comfort of being with my family surrounds me, and my craving pangs are subdued. However, the idea of building a fire in the fireplace and enjoying a cocktail would be an added bonus. Reading a sultry book not a bad idea either. Enjoy!
Easy Substitutes for Pasta Dinner with Brussels Sprouts and Sausage
Substitute the Brussels sprouts with 1 head of broccoli or cauliflower. Cut the vegetables up into bite size pieces. You can blanch the broccoli in the pasta water before you cook the pasta, then add them to the sausage in the skillet. Be careful not to overcook the broccoli.
Substitute the sausage with 6-8 oz of diced pancetta or chopped bacon. Cook them until nicely browned.
Instead of pork sausage use chicken or turkey sausage. Depending on how they are prepared, keep the chicken sausage in its casings and slice them into bite size pieces on the diagonal.
For a lighter meal, replace the sausage with 6 anchovies filets. Add the anchovies with the garlic and red pepper flakes. Stir the anchovies so they dissolve into the olive oil.
For a vegetarian option add walnuts or pine nuts to replace the sausage. Toast the nuts, then add them when you add the pasta.
Add some extra sweetness by adding a handful of golden raisins. They are a perfect pair with the Brussels sprouts and pine nuts.
Pasta Dinner with Spicy Brussels Sprouts and Sausage
- 1 lb box favorite pasta such as campanelle, penne, or farfalle
- 2 Tb extra virgin olive oil
- ½ lb sweet sausage* casing removed
- 3 cloves of garlic green germ removed and minced
- ½ tea red pepper flakes
- ½ tea crushed fennel optional depending on type of sausage
- 1 lb Brussels sprouts
- ½ cup vegetable or chicken stock
- Zest of 1//2 a lemon
- Small handful of parsley chopped
- Fresh Fennel fronds minced optional
- 1 Tb butter
- About ¼ cup reserved pasta water
- Grated Romano Cheese for serving
Trim off the ends of each Brussels sprout, remove any discolored or loose leaves, and cut into quarters. Set aside.
Fill a stock pot with water. Turn heat to high and boil water.
Place a 10 – 12-inch skillet on a burner and turn it on to medium high heat. Add the olive oil. When the olive oil is hot and shiny, add the sausage. Cook the sausage until it is no longer pink and completely cooked through. Use a wooden spoon, or fork, to stir the sausage and break it into crumbly chunks. When just cooked through, turn off the heat and remove the sausage from the pan using a slotted spoon. Set the sausage aside on a plate, or in a bowl.
Meanwhile, when the water comes to a boil add 1 teaspoon of Kosher salt and the pasta. Cook according to the directions on the back of the box, making sure the pasta is al dente when finished. Frequently stir the pasta to prevent the pasta from sticking together.
Turn the heat back on and add the minced garlic, red pepper flakes, and crushed fennel. Cook briefly until you begin to smell the garlic then add the Brussels sprouts and ½ teaspoon of Kosher salt. Stir to mix the Brussels sprouts with the garlic and red pepper flakes, then allow the Brussels sprouts to cook through and get golden brown on the sides. Add extra olive oil if the pan if it is dry.
Add the vegetable stock, chicken stock, or water to the pan then stir to combine. Cover the skillet with a fitted lid, and cook the Brussels sprouts until they become soft but still bright green, about 4 minutes.
Uncover the pot and turn off the heat if the pasta is not ready.
Once the pasta is done, collect about ½ cup of the pasta water, then drain the pasta. Add the cooked pasta back into the stock pot then add the sausage and Brussels sprouts. Stir to evenly combine then add the parsley, lemon zest, fresh fennel fronds if using, about 3 Tb of pasta water, and butter. Gently stir to combine.
Serve immediately while hot with grated Romano or Parmesan Reggiano cheese.
A lot of stores and brands make their own sweet or spicy Italian sausage. I have not discovered one that I really like. The sausage is usually seasoned with an herb or spice, or other ingredient that dominates the flavor. usually that added ingredient does not go well with what I am making. Often black pepper is overwhelming and I find it to be very bitter. Thus, I usually do not buy the store brand. I have had consistent results with Premio Brand, Sweet Luganiga Sausage, or their breakfast sausage. It is available at most supermarkets in my area. A breakfast style sausage, not Jimmy Dean, is another option. If you have a favorite sausage that you prefer, please use it. However, I recommend to taste and adjust the seasoning throughout the cooking process.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
During this frenetic and festive holiday season, it is helpful to have a well-stocked pantry to quickly feed the family without sacrificing flavor or nutrition. If you have a can of plum tomatoes, garlic and olive oil you can cook up a tomato sauce in 15 minutes. If you have fresh or dried rosemary and balsamic vinegar, that 15-minute tomato sauce elevates into a herby infused wonderland. There is no need to call for pizza delivery, tomato and balsamic vinegar sauce mixed in with steaming bowl of penne pasta is quick, easy to make, and will warm you up on these brisk fall nights.
Tomato and balsamic vinegar sauce is a throwback and staple recipe of mine. I used to make it a lot during the early years of my marriage for my growing family. Some recipes are timeless and will never feel out-of-place no matter how many years have passed. Tomato and balsamic vinegar sauce is such a recipe. It is a special classic.
I discovered it in a cookbook of mine, Marcella’s Italian Kitchen by Marcella Hazan dating back to 1986. Marcella Hazan is one of my cookbook authors who I attribute to teaching me about real Italian cooking. While I read and cooked through her cookbooks, I learned how simple, but not simplistic, Italian cooking is. Using only a few key ingredients and traditional techniques, it is easy to create a fresh tasting, delicious and satisfying meal. Of course there are those traditional meals that take hours to make, but most of the food I relied on, could be prepared in 30 – 40 minutes. Many of Marcella’s pasta recipes became family favorites that over time would develop into our own.
This recipe first caught my attention because of the added balsamic vinegar and rosemary was unlike any tomato sauce I had before. From this recipe I learned about adding vinegar to a sauce or stew to brighten up the flavor of the food. Up until that time I had only used vinegar for salad dressing. I loved the additional body and bright flavor the vinegar brought out in stews and sauces, and I continue to season with vinegar in several of my other recipes.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.