One-Pot Penne Pasta with Turkey and Spinach
Looking for easy ground turkey recipes? This one-pot pasta comes together in just 30 minutes and is packed with good-for-you ingredients.
Servings 6
Calories 390kcal
Ingredients
- 1 tablespoon canola oil
- 1 pound lean ground turkey
- 2 teaspoons kosher salt divided
- 3 teaspoon ground cumin divided
- 1 teaspoon oregano
- 1 ½ teaspoon freshly ground black pepper divided
- ¼ teaspoon crushed red pepper flakes
- 1 medium onion diced
- ½ cup red bell pepper diced
- 3 cloves garlic minced or pressed
- 1 10- ounce can diced tomatoes and green chilies
- 1 teaspoon chili powder
- 10 ounces dried penne pasta
- 3 cups chicken broth
- ¼ cup heavy cream
- 4 cups fresh baby spinach 2 big handfuls
- ½ cup shredded Monterey Jack cheese
- Chopped cilantro for garnish
Instructions
- Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
- Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
- Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
- Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
- Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
- Garnish with the chopped cilantro, sit back and watch the forks fly!
Notes
Choose a high-sided 3 to 4 quart sauté pan or a Dutch oven to make this recipe in to have enough room for the pasta to expand in as it cooks.