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Savory Ground Turkey Pasta

Whole wheat penne tossed with browned ground turkey, tomato-cream sauce, fresh tomatoes, wilted spinach, and melted mozzarella, cooked in a Dutch oven.
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Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz whole wheat penne
  • 1 lb ground turkey
  • Olive oil
  • Salt
  • Chunky marinara sauce
  • Cream
  • Fresh tomatoes diced into half-inch pieces
  • Fresh baby spinach
  • Garlic powder
  • Dried Italian herbs
  • Shredded mozzarella

Equipment

  • Dutch oven
  • Large pot
  • colander
  • spatula
  • cutting board
  • chef's knife

Method
 

  1. Dice the tomatoes into half-inch pieces.
  2. Boil the penne in salted water. Reserve a cup of pasta water, then drain.
  3. Heat olive oil in a Dutch oven until shimmering. Add the ground turkey and break into crumbles.
  4. Cook until no pink remains and edges turn golden-brown.
  5. Season with salt, garlic powder, and dried Italian herbs.
  6. Pour in the marinara, then the cream. Stir until the sauce is a uniform light orange-pink.
  7. Add the diced tomatoes, then pile in the spinach and stir until wilted dark green.
  8. Tip in the drained penne and toss with a splash of reserved pasta water.
  9. Sprinkle with shredded mozzarella and stir until melted into stretchy strands. Serve in bowls.

Notes

Storage: Cool leftovers, refrigerate in a sealed container, and reheat gently with a splash of water or broth.
Allergen information: This recipe contains wheat and dairy.