Tomato Basil Turkey Pasta

A quick and savory pasta dish featuring lean ground turkey in a rich tomato sauce with fresh basil, served with classic garlic bread for a satisfying weeknight meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.87/serving

Dietary

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

Tags

• quick
• comfort food
• one-pot
• budget-friendly
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey (93% lean)
• 0.5 yellow onion (finely diced)
• 3 clove garlic (minced)
• 28 ounce crushed tomatoes
• 14.5 ounce diced tomatoes (undrained)
• 1 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 0.75 pound penne pasta
• 2 cup fresh spinach
• 0.5 cup Parmesan cheese (grated)
• 4 slice crusty bread
• 2 tablespoon butter (softened)
• 1 tablespoon fresh parsley (chopped)
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)

Instructions

1. Bring a large pot of salted water to a rolling boil for the 3/4 pound penne pasta.
2. While water heats, prepare garlic bread. In a small bowl, mix 2 tablespoons softened butter with 1 minced garlic clove and 1 tablespoon chopped fresh parsley (if using). Spread evenly on 4 slices crusty bread. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
4. Add 0.5 diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Stir in 28 ounces crushed tomatoes, 14 1/2 ounces diced tomatoes, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and let it cook gently while the pasta cooks.
6. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes. Around the 5-minute mark, place the prepared garlic bread on a baking sheet and toast in a preheated oven or toaster oven at 375°F (190°C) for 5-7 minutes, until golden brown.
7. Drain the cooked pasta and add it directly to the sauce in the skillet. Add 2 cups fresh spinach and stir until wilted, about 1-2 minutes. Taste and adjust seasoning with remaining kosher salt and black pepper as needed.
8. Serve immediately with garlic bread and optional 1/2 cup grated Parmesan cheese.

Notes

For an even quicker meal, use pre-minced garlic and pre-cooked ground turkey. The sauce also reheats beautifully for next-day lunches.

Nutrition (per serving)

• Calories: 510
• Protein: 34.1 g
• Carbohydrates: 58.7 g
• Fat: 16.5 g
• Fiber: 7.3 g
• Sodium: 720 mg
• Saturated Fat: 5.5 g
• Sugar: 9.1 g
• Cholesterol: 70 mg