Fast Ground Turkey and Tomato Pasta
This fast and easy one-pan pasta dish features lean ground turkey, diced tomatoes, and your favorite shorter pasta, all simmered in a savory broth with herbs and Parmesan cheese. Perfect for a quick and satisfying weeknight meal.
Equipment
- large, deep skillet
- Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey 93/7 or 90/10
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can diced tomatoes 28 ounce, undrained (fire-roasted recommended)
- 4 cups chicken broth or vegetable broth
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 12 oz shorter, sturdy pasta e.g., penne, rotini, macaroni
- 0.5 cup grated Parmesan cheese plus more for garnish
Optional Garnishes
- Fresh parsley chopped (optional, for garnish)
- Red pepper flakes optional, for spice
Instructions
Cooking
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add ground turkey and cook until browned, breaking it up; drain any excess fat.
- Reduce heat to medium, add chopped onion, and cook until softened for 3-5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in undrained diced tomatoes, chicken broth, oregano, basil, salt, and pepper; stir well.
- Add uncooked pasta to the pan, ensuring it is mostly submerged.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until pasta is al dente and liquid is absorbed; stir occasionally.
- Remove from heat, stir in Parmesan cheese until melted and creamy, then taste and adjust seasonings.
- Garnish with fresh parsley and serve immediately with extra Parmesan cheese.
Notes
For extra flavor, use fire-roasted diced tomatoes. You can adjust the amount of red pepper flakes to your spice preference. Be sure to stir the pasta occasionally while simmering to prevent it from sticking to the bottom of the pan.