30 Minute One Pot Pasta with Ground Turkey
You’ve got 30 minutes and zero patience for dishes—perfect. This one pot pasta with ground turkey punches way above its weight: bold flavor, minimal cleanup, and weeknight-friendly speed.
Ingredients
- 1 pound ground turkey 93% lean is ideal
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 14.5-ounce can crushed or petite diced tomatoes
- 3 1/2 to 4 cups low-sodium chicken broth start with 3 1/2; add more as needed
- 12 ounces short pasta penne, rotini, or fusilli
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or a mix of dried oregano and basil
- 1/2 teaspoon crushed red pepper flakes optional, for a kick
- 1/2 cup milk or half-and-half for creaminess; optional but recommended
- 1 cup baby spinach or chopped kale optional greens boost
- 1/2 cup grated Parmesan plus more for serving
- Fresh basil or parsley chopped, for garnish
- Lemon zest or a squeeze of lemon optional finisher for brightness
Instructions
- Heat the pot: In a large Dutch oven or deep skillet, heat olive oil over medium-high. When it shimmers, you’re ready.
- Brown the turkey: Add ground turkey, breaking it up with a spoon. Season with a pinch of salt and pepper. Cook until no longer pink and lightly browned, about 5–6 minutes.
- Sweat aromatics: Add the onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant (don’t burn it—garlic drama is not the vibe).
- Tomato base: Stir in tomato paste and cook 1 minute to caramelize. This step builds that “how is this so good?” depth.
- Liquids and seasonings: Pour in crushed tomatoes and 3 1/2 cups chicken broth. Add Italian seasoning, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- Add the pasta: Stir in dry pasta. Bring to a strong simmer, then reduce to medium so it’s bubbling but not chaotic.
- Cook it all together: Cover partially and cook 10–12 minutes, stirring every 2–3 minutes to prevent sticking. If it looks dry before the pasta is al dente, add more broth in 1/4-cup splashes.
- Creamy finish: When pasta is just shy of done, stir in milk or half-and-half and simmer 1–2 minutes. It should be saucy, not soupy.
- Greens and cheese: Fold in spinach (or kale) until wilted, 1 minute. Stir in Parmesan until melted and glossy.
- Taste and tweak: Adjust salt, pepper, and heat. Add a squeeze of lemon or zest for brightness if you like.
- Serve: Ladle into bowls and top with extra Parmesan and chopped basil or parsley. Accept compliments graciously.
