Description
A hearty and wholesome one-pot ground turkey pasta dish featuring lean turkey, whole-wheat penne, fresh vegetables, and a creamy marinara sauce. This recipe is perfect for a quick, flavorful weeknight dinner that combines protein, fiber, and vibrant herbs all in a single skillet.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound lean ground turkey
Vegetables and Herbs
- 1 cup chopped red onion
- 1 cup cherry tomatoes, halved
- 5 ounces fresh baby spinach
- ½ cup chopped fresh basil, plus more for garnish
Spices and Seasonings
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Pasta and Liquids
- 8 ounces whole-wheat penne
- 2 cups chicken broth (or vegetable stock)
- 1 cup marinara sauce
- 3 tablespoons heavy cream
Cheese
- ½ cup low-moisture shredded mozzarella cheese
- Optional – grated Parmesan cheese for topping
Instructions
- Brown the Turkey: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and sauté it for 5 to 7 minutes, breaking it up with a spatula or wooden spoon until the turkey is fully browned and cooked through.
- Sauté Vegetables and Seasonings: Add the chopped red onion, halved cherry tomatoes, dried oregano, dried thyme, garlic powder, sea salt, and ground black pepper to the skillet. Cook everything together for about 5 minutes, stirring often to soften the vegetables and blend the flavors.
- Add Pasta and Liquids: Pour in the whole-wheat penne pasta, chicken broth or vegetable stock, marinara sauce, and heavy cream. Stir well to combine all the ingredients. Increase the heat until the mixture starts to gently bubble, then reduce heat to medium and cover the pot. Let it simmer for 10 to 12 minutes until the pasta is cooked al dente and has absorbed the sauce.
- Incorporate Greens and Cheese: Gradually stir in the fresh baby spinach in batches to allow it to wilt evenly. Then add the chopped fresh basil and shredded mozzarella cheese, stirring gently until the cheese has melted and the herbs are well distributed.
- Serve and Garnish: Serve the pasta immediately while hot. Optionally, top with freshly grated Parmesan cheese for an extra cheesy finish and garnish with more fresh basil leaves for added aroma and visual appeal.
Notes
- Use whole-wheat pasta to add extra fiber and nutrition.
- Substitute vegetable broth for a vegetarian option when skipping the turkey.
- You can adjust the cream amount or use a lighter cream alternative for fewer calories.
- If preferred, add crushed red pepper flakes for a spicy kick.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove or microwave.
