Whole Wheat Pasta with Lean Ground Turkey
Whole Wheat Pasta with Lean Ground Turkey
Ingredients
For the Turkey Sauce
- 1 tablespoon olive oil
- 1 pound lean ground turkey, 93% lean or higher
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Pasta
- 12 ounces whole wheat pasta, penne or spaghetti
- 8 cups water, for cooking pasta
- 1 tablespoon salt, for pasta water
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add chopped onion to the skillet with the cooked turkey and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow flavors to meld. Stir occasionally.
⏱️ 15 min
- 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min
- 5
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the turkey sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency.
⏱️ 3 min
- 6
Toss the pasta with the sauce until well combined. Serve immediately, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Wheat Pasta with Lean Ground Turkey
Ingredients
For the Turkey Sauce
- 1 tablespoon olive oil
- 1 pound lean ground turkey, 93% lean or higher
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Pasta
- 12 ounces whole wheat pasta, penne or spaghetti
- 8 cups water, for cooking pasta
- 1 tablespoon salt, for pasta water
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add chopped onion to the skillet with the cooked turkey and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow flavors to meld. Stir occasionally.
⏱️ 15 min - 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min - 5
Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the drained pasta directly to the turkey sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency.
⏱️ 3 min - 6
Toss the pasta with the sauce until well combined. Serve immediately, garnished with fresh chopped parsley.
⏱️ 2 min