Spiced beef, roasted vegetables, and tangy yogurt come together with pasta for a hearty, vibrant Turkish-inspired bowl.
# Components:
→ Pasta
01 - 10.5 ounces short pasta, such as penne, fusilli, or macaroni
02 - Salt for boiling water
→ Beef & Vegetables
03 - 2 tablespoons olive oil
04 - 1 small onion, finely diced
05 - 2 garlic cloves, minced
06 - 10.5 ounces ground beef or lamb
07 - 1 red bell pepper, diced
08 - 1 medium zucchini, diced
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and black pepper, to taste
→ Yogurt Sauce
14 - 7 ounces plain Greek yogurt
15 - 1 small garlic clove, finely grated
16 - 1 tablespoon lemon juice
17 - Salt, to taste
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
19 - 1 tablespoon toasted pine nuts (optional)
20 - 1/2 teaspoon sumac or extra paprika (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 1/2 cup pasta cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 minutes, then add garlic and cook for 30 seconds.
03 - Add ground beef or lamb, breaking it up with a wooden spoon. Cook until well browned, about 5 minutes.
04 - Stir in bell pepper and zucchini; cook for 5 to 6 minutes until vegetables are tender.
05 - Add cumin, paprika, coriander, chili flakes, salt, and pepper. Cook for 1 minute until spices release their aroma.
06 - Return pasta to the skillet with the meat and vegetable mixture. Add a splash of reserved pasta water and toss until heated through and cohesive. Adjust seasonings as needed.
07 - In a mixing bowl, combine Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Mix until smooth.
08 - Divide pasta between serving bowls. Top with generous dollops of yogurt sauce. Sprinkle with chopped parsley, pine nuts, and a dusting of sumac or paprika if preferred.
