One Pan Turkey Pasta Skillet
Today I’m sharing with you one of my favorite recipes. It’s a fabulous choice when you’re craving pasta but still want to eat your veggies. This recipe is packed mushrooms, spinach, and tomatoes for extra fiber to make it a filling meal.
I typically use whole grain penne, but you could easily swap it out for gluten free pasta or the variety of new chickpea or lentil pastas!
Make this recipe your own. It’s a great foundation to start experimenting with new vegetables and pastas.
Heat large skillet over medium heat. Add ground turkey, cook until crumbled and no longer pink, stirring occasionally. Add mushrooms and cook for another 2 minutes. Drain as needed.
Stir in Italian seasoning, undrained tomatoes, tomato sauce, water, and pasta. Bring to a boil.
Reduce heat, cover, and allow to simmer for 15 minutes or until pasta is tender. Stir occasionally. Add spinach, cook and stir until wilted.
Sprinkle with cheese
Ingredients
Directions
Heat large skillet over medium heat. Add ground turkey, cook until crumbled and no longer pink, stirring occasionally. Add mushrooms and cook for another 2 minutes. Drain as needed.
Stir in Italian seasoning, undrained tomatoes, tomato sauce, water, and pasta. Bring to a boil.
Reduce heat, cover, and allow to simmer for 15 minutes or until pasta is tender. Stir occasionally. Add spinach, cook and stir until wilted.
Sprinkle with cheese
Notes
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