Ground Turkey and Spinach Penne

A quick and robust tomato-based pasta featuring lean ground turkey, nutrient-rich spinach, and tender penne, creating a satisfying and balanced meal perfect for a busy weeknight.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.60/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• comfort food
• budget-friendly
• savory

Ingredients

• 12 ounce penne pasta
• 1 tablespoon olive oil
• 1.25 pound ground turkey
• 1 yellow onion (medium, diced)
• 4 clove garlic (minced)
• 2 tablespoon tomato paste
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce tomato sauce
• 0.5 cup water
• 1 teaspoon dried oregano
• 1.25 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil (chopped)
• 5 ounce spinach
• 0.25 cup Parmesan cheese (grated, for serving)

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 1/4 pounds of ground turkey and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Add the 1 medium diced yellow onion to the skillet with the cooked turkey and sauté for 3-4 minutes until softened. Stir in the 4 minced cloves of garlic and cook for 1 more minute until fragrant.
4. Stir in the 2 tablespoons of tomato paste, then pour in the 1 (14 1/2 ounce) can of diced tomatoes (undrained), 1 (15 ounce) can of tomato sauce, and 1/2 cup of water. Season with 1 teaspoon of dried oregano, 1 1/4 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
5. Stir in the 5 ounces of fresh spinach and 1/4 cup of fresh basil until the spinach wilts, about 1-2 minutes.
6. Add the drained penne pasta to the skillet with the sauce and toss to combine. If the sauce seems too thick, add a splash of the reserved pasta water to reach desired consistency.
7. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 425
• Protein: 29.5 g
• Carbohydrates: 49 g
• Fat: 13 g
• Fiber: 6 g
• Sodium: 630 mg
• Saturated Fat: 3.5 g
• Sugar: 7 g
• Cholesterol: 75 mg