A veggie and protein-packed pasta all made in one pot?! Yes, please! Say hello to this ground turkey pasta!
Have you tried one pot pasta? I was a little skeptical at first, but I tried it and man does it make mealtime a breeze. Not only do you have to dirty fewer dishes, but the pasta absorbs some of the other flavors and makes it so delicious!
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This recipe is a total crowd-pleaser that adults and kids alike will love. Make it on a busy weeknight or just if you want a quick dinner while keeping it healthy and satisfying! One serving packs 34 grams of protein and 9 grams of fiber! The leftovers are great for lunch the next day or you can make it at the beginning of the week for meal prep.
Why we love this ground turkey pasta recipe
- easy one-pot meal ready from start to finish in 35 minutes
- macro-balanced meal – there is protein from the turkey and pasta, carbohydrates from the pasta, healthy fats from the oil and turkey, and fiber from the veggies and pasta.
- super comforting and cozy and something the whole family will love!
What is one-pot pasta?
One-pot pasta is exactly how it sounds – a pasta dish that is made in one pot. The pasta is cooked in liquid (usually a combination of pasta sauce and water) along with everything else (meat, veggies, cheese…). Doing this makes mealtime easier and there is less cleanup as you don’t have to cook your pasta in a separate pot.
Ground turkey pasta ingredients
- olive oil
- onion
- garlic
- ground turkey
- Italian seasoning
- red pepper flakes
- zucchini
- mushrooms
- pasta – I used fusilli but a similar shape should work.
- pasta sauce – use your favorite tomato sauce!
- water
- spinach
- salt and pepper
How to make ground turkey pasta
- Saute onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Brown turkey. Add turkey to the pan, break it up with the back of a spoon, and let sit for 2-3 minutes. Next, add Italian seasoning, red pepper flakes, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until turkey is browned.
- Cook pasta. Add your zucchini, mushrooms, pasta, pasta sauce, and water to the pan. Mix well to combine and everything is evenly distributed. Push down the ingredients if needed to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 13-15 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir 1-2 times while it cooks so nothing gets stuck to the bottom.
- Stir in spinach. Add chopped spinach and mix well to combine. Let simmer for 1-2 more minutes until wilted and pasta is cooked to your liking.
- Enjoy! Serve with toppings of choice and enjoy!
Can this dish be made gluten-free?
Yes, you can easily make this dish gluten-free by using your favorite gluten-free pasta.
Storage and reheating
- refrigerator – allow the pasta to cool completely. Store in an airtight container in the fridge for up to 4-5 days.
- freezer– this recipe would be great to freeze as it makes a decent amount. Freeze in a large container or individual servings. It should last up to 3 months in the freezer. Defrost in the fridge or on the countertop. The pasta will absorb some of the liquid so you might need to add more sauce when you defrost and reheat it.
- reheating – either reheat it by popping it in the microwave for a few minutes or you can reheat it in a pot on the stove.
Substitutions and additions
- olive oil – any neutral oil will work.
- garlic – garlic powder will work instead. Use 1 teaspoon and add it when you add the Italian seasoning.
- ground turkey – ground chicken, ground beef, ground pork, or Italian sausage will work instead. This will change the nutrition breakdown though.
- Italian seasoning – feel free to use a mix of dried basil, parsley, oregano, rosemary, and thyme if you don’t have Italian seasoning. You just need 1 tablespoon total of dried herbs. The ratio of the herbs shouldn’t matter too much.
- red pepper flakes – leave out if you don’t like any spice.
- vegetables – feel free to change up the ratios of the veggies if you like. You can add more if you like too. Bell peppers and diced chopped broccoli florets would be good additions.
- pasta – I used fusilli but a similar pasta shape should work.
- pasta sauce – any kind will work.
- water – chicken broth will work instead and add a little more flavor.
Here are some additions:
- cheese – stir in some mozzarella or ricotta cheese to make it creamier!
More healthy pasta recipe
- chicken parmesan pasta skillet
- cheesy taco pasta
- creamy chicken sausage pasta
- sun-dried tomato chicken pasta
- creamy vegan pasta
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Ground Turkey Pasta
ingredients
- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 cloves garlic, minced
- 1 pound lean ground turkey (I used 93/7)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups diced zucchini (250 grams)
- 2 cups diced mushroom (140 grams)
- 8 ounces pasta (I used fusilli but a similar shape should work)
- 1 24-ounce jar pasta sauce
- 1 1/2 cups water
- 2 packed cups spinach, roughly chopped (70 grams)
- salt and pepper, to taste
- for topping: fresh basil, fresh parsley, grated parmesan cheese…
instructions
- Saute onions and garlic. Heat a large dutch oven or pot over medium-low heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 2-3 minutes, stirring occasionally, until softened and slightly browned. Then add garlic and saute for 1-2 minutes until fragrant.
- Brown turkey. Add turkey to the pan, break it up with the back of a spoon, and saute for 2-3 minutes. Next, add Italian seasoning, red pepper flakes, and a little salt and pepper, mix to combine, and saute for another 3-5 minutes until turkey is browned.
- Cook pasta. Add your zucchini, mushrooms, pasta, pasta sauce, and water to the pan. Mix well to combine and everything is evenly distributed. Push down the ingredients if needed to make sure they are covered by the liquid. Put the lid on the pan and turn up the heat to medium. Cook for 13-15 minutes, allowing it to come to a boil, until pasta is almost al dente. Make sure to stir 1-2 times while it cooks so nothing gets stuck to the bottom.
- Stir in spinach. Add chopped spinach and mix well to combine. Let simmer for 1-2 more minutes until wilted and pasta is cooked to your liking.
- Enjoy! Serve with toppings of choice and enjoy!
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This recipe is SO good! The flavors and texture are perfection! It is a weekly repeat in my house.
So happy to hear. Thanks, Megan!
We are new to protein pasta, and haven’t loved the couple we’ve tried. What is your favorite protein pasta?
Hey, Amy! I don’t really love them either to be honest. I usually will just up the amount of protein I am eating with my pasta. Sorry I can’t be of more help!
This was delicious and easy. I’m a little slow at chopping so prep took me 15 min. We used chickpea pasta to accommodate our Celiac. Highly recommended!
So glad you enjoyed it! The chopping is always the more tedious I find. Thanks for trying it!
this was so great!
Glad you enjoyed it, Laurie!
Looks great
Thanks, Dan! Hope you enjoy it!
Delicious and so easy! I made this for my week meal prep and didn’t get sick of eating every day. So tasty and I love the veggies mixed in.
So happy to hear that! Thanks, Amy!
One of the easiest and tasty recipes!!
So glad you enjoyed it, Michelle! Thanks for tyring it!
I was not a believer at first but this recipe turned out great! Also love that it wasn’t for an entire box of pasta like most.
So glad you enjoyed it, Jessica! Thanks for trying it!