Turkey and Mushroom Pasta Primavera
Turkey and Mushroom Pasta Primavera
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Turkey and Vegetables
- 2 tablespoons olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
For the Sauce and Garnish
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 12 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and transfer the cooked turkey to a plate, leaving a small amount of fat in the skillet.
⏱️ 7 min
- 3
Reduce heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Add the sliced cremini mushrooms, chopped red bell pepper, chopped zucchini, and asparagus pieces to the skillet. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the cooked ground turkey, halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using).
⏱️ 3 min
- 6
Add the cooked pasta to the skillet with the turkey and vegetable mixture. Toss to combine. Stir in the fresh spinach, allowing it to wilt into the sauce, about 1-2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Remove from heat. Stir in the 1/2 cup grated Parmesan cheese, fresh parsley, and fresh basil. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Turkey and Mushroom Pasta Primavera
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Turkey and Vegetables
- 2 tablespoons olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
For the Sauce and Garnish
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta. Set aside.
⏱️ 12 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and transfer the cooked turkey to a plate, leaving a small amount of fat in the skillet.
⏱️ 7 min - 3
Reduce heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Add the sliced cremini mushrooms, chopped red bell pepper, chopped zucchini, and asparagus pieces to the skillet. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min - 5
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the cooked ground turkey, halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using).
⏱️ 3 min - 6
Add the cooked pasta to the skillet with the turkey and vegetable mixture. Toss to combine. Stir in the fresh spinach, allowing it to wilt into the sauce, about 1-2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Remove from heat. Stir in the 1/2 cup grated Parmesan cheese, fresh parsley, and fresh basil. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs, if desired.
⏱️ 1 min