I had one of those “What do I make for dinner?” moments – you know, the ones where you have been busy all day and have not had a chance to really think about what you’re going to cook.  I normally try to have a plan, and with this blog, I actually feel more organized than ever before when it comes to meals.  I have been putting together a list and a schedule of the meals I like to share with you.  The problem is, I haven’t gone to the grocery store this week.  So, what’s a girl to do?  Scour the pantry for some inspiration.

I had a 1/2 box of orechiette that I was saving to make a pasta dish inspired by The Lighthorse Tavern, one of my favorite restaurants in Jersey City.  The dish is pretty simple – Orechiette with lamb sausage and spinach.  I didn’t have lamb sausage or spinach.  Keep looking…  I came across a jar of artichoke hearts and a jar of sundried tomatoes in olive oil.  I had some lean ground turkey meat and some chorizo in my freezer, and 3 large zucchinis in the fridge.  The result, Orechiette with Turkey, Chorizo and Vegetables.

I used some of the oil from the sundried tomatoes to brown the turkey and the chorizo; it helped flavor the turkey.  I quartered the zucchinis, halved each of the artichoke hearts, and sliced the sundried tomatoes in thin strips – like making a chiffonade.  I seasoned the meat with salt, pepper and hot red pepper flakes.  The combination of the tartness of the artichoke hearts, the sundried tomatoes, the heat from the red peppers flakes and the sweetness of the turkey was amazing.  This meal is eaten with a spoon!  Let me know what you think.

Orechiette with Turkey,Chorizo and Vegetables
Makes 4-6 servings

Printable Version

8 oz. orechiette (1/2 box)
1 lb. lean ground turkey
2 chorizo sausage links (3.5 oz), casings removed and chopped
salt and pepper to season the meat
1/4 tsp red hot pepper flakes (you can add more if you like)
3 large zucchinis, quartered
1 8-oz jar artichoke hearts, drained and halved
1 6-oz jar sundried tomatoes, drained and sliced
1-2 tbsp of oil from sundried tomatoes
parmesan cheese to serve


Heat 1 tbsp of the oil in a large pan.  Brown the turkey and the chorizo.  Season with salt, pepper and hot pepper flakes.

Add the chopped zuchinni, the artichokes and the sundried tomatoes.  Cook until the zucchini is soft.

Cook the pasta al dente.  Drain.  Add the pasta to the turkey mixture and incorporate all the ingredients.

Serve with parmesan cheese and more hot red pepper flakes to taste.