There's almost nothing easier to make than pasta. Hands down it's probably the cheapest, quickest way to nourishment. And man oh man, was I looking for quick and easy last week. But quick and easy doesn't mean that it won't have depth of flavor. Jazz it up a bit and your version of quick and easy can taste four-star yummy! Here's what I did to dress up my pasta like it had some where nice to go.
Note: I used corn pasta which makes it much easier on a low-oxalate diet. If you get the pastas mixed with rice and quinoa starches, don't forget to account for how much moderate oxalate foods you are eating.
Olive Oil Turkey Pasta with Peas
1.1 lbs or 500 grams of lean turkey breast, chopped into cubes
6.7 oz or 190 grams of fresh shelled peas, washed and steamed
2 tsp crushed garlic
2 sprigs fresh rosemary, washed and plucked
3 sprig fresh thyme, washed and plucked
1/2-1 tsp sea salt
1/2-1 cup olive oil (yes I know that's a lot but the olive oil will also be your sauce for the entire dish, so you won't be inhaling it all at once)
1 package of corn pasta, whichever kind
fresh cracked pepper
In a saucepan, heat 1/2 cup of the olive oil on medium heat until hot.
Add turkey and brown, making sure not to overcook (I personally always overcook my meat but it does tend to make it drier)
While the meat is cooking, boil water for pasta in another saucepan.
While the turkey is cooking, add some more oil as the old oil gets absorbed.
Add the spices, garlic, salt, and pepper to the turkey.
Add the pasta to the now boiling water and follow directions on package (I used 2/3 of my spaghetti)
Add the peas and some more oil to the turkey. Stir to incorporate and cook evenly.
just look at them getting all incorporated
Drain the pasta when done and add to the turkey mixture.
If you want to add more oil to dress your pasta (this is your "sauce") than do so.
After it's all mixed up, you're done. What are you waiting for? Eat that sucker!