Description

This easy Ground Turkey Pasta combines lean protein with fresh flavors for a quick, nutritious family meal. Budget-friendly dinner winner!

Ingredients

Scale

1 lb (454g) ground turkey (93% lean)

12 oz (340g) pasta of your choice (penne, rotini, or fettuccine)

2 tbsp (30ml) olive oil, divided

1 medium yellow onion, finely diced (about 1 cup)

3–4 cloves garlic, minced (about 1 tbsp)

1 red bell pepper, diced (about 1 cup)

1 can (14.5 oz/411g) diced tomatoes

2 tbsp (30g) tomato paste

1 cup (240ml) low-sodium chicken broth

1 tsp dried Italian seasoning

½ tsp red pepper flakes (adjust to taste)

Salt and freshly ground black pepper to taste

¼ cup (25g) grated Parmesan cheese, plus more for serving

Fresh basil or parsley for garnish

Instructions

Bring a large pot of salted water to a rolling boil. Add pasta and cook until 1-2 minutes shy of al dente according to package directions. Reserve ½ cup of pasta water before draining. Toss drained pasta with a drizzle of olive oil to prevent sticking and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the ground turkey, breaking it into small pieces. Season with salt and pepper. Allow it to cook undisturbed for 2-3 minutes until golden brown on the bottom before stirring. Continue cooking until no pink remains, about 6-7 minutes total. Transfer the browned turkey to a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until translucent. Add the bell pepper and cook for another 2 minutes until slightly softened. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the tomato paste to the vegetable mixture and cook for 1 minute, stirring constantly to caramelize it slightly. Pour in the diced tomatoes with their juices and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the Italian seasoning and red pepper flakes.
Return the cooked ground turkey to the skillet and stir to combine with the sauce. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Add the drained pasta directly to the sauce and toss to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Stir in the Parmesan cheese until melted. Taste and adjust seasonings as needed.
Remove from heat and let stand for 2 minutes to allow the pasta to absorb some of the sauce. Serve hot, garnished with additional Parmesan cheese and fresh herbs.