Gluten Free South of the Border Spaghetti

A tangy salsa blend of jalapenos, corn and tomato are combined with ground turkey and tossed with gluten free spaghetti for a comforting, delicious meal.

• Calories: 620 Calories

Ingredients

• ½ cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 pound ground turkey
• 2 cloves garlic, chopped
• 2 limes, juiced
• salt and black pepper to taste
• ½ small onion, diced
• 1 cup corn kernels
• 1 (12 ounce) box Barilla® Gluten Free Spaghetti
• 1 tablespoon extra virgin olive oil, divided
• 3 plum tomatoes, diced
• 1 Anaheim chile pepper, chopped
• ½ cup crumbled cotija cheese, divided

Recipe Instructions

Step 1

Cook pasta according to package directions.

Step 2

Bring a large pot of water to a boil.

Step 3

Meanwhile in a large skillet, saute garlic in 1 tablespoon of olive oil over medium heat for about 1 minute. Add ground turkey and brown well until cooked through. Season with salt and pepper and set aside.

Step 4

In a small bowl, make the salsa by combining the corn, tomatoes, onion, parsley, Anaheim pepper and lime juice. Season with salt to taste, mix well and set aside.

Step 5

Add 1 cup of the cooking water to the ground turkey and bring to a simmer. Add sour cream and stir to combine.

Step 6

Drain the pasta and toss with the turkey and sauce.

Step 7

Remove the skillet from the heat and add half of the cheese and half of the salsa. Stir to combine.

Step 8

Before serving, top with the remaining cheese and salsa.