Creamy Ground Turkey Spinach Pasta (Printable version)

Delicate pasta melds with creamy ground turkey and fresh spinach for a satisfying stove-top meal.

# What you need:

→ Pasta

01 - 8 ounces penne pasta, uncooked

→ Protein

02 - 1 pound ground turkey

→ Vegetables

03 - 4 cups baby spinach, packed
04 - 1 small yellow onion, diced
05 - 3 cloves garlic, minced

→ Sauce & Seasonings

06 - 1.5 cups low-sodium chicken broth
07 - 1 cup half-and-half
08 - 0.5 cup grated Parmesan cheese
09 - 1 tablespoon olive oil
10 - 0.75 teaspoon kosher salt
11 - 0.25 teaspoon ground black pepper
12 - 0.5 teaspoon crushed red pepper flakes

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute. Add ground turkey, season with salt and pepper, and cook until browned, breaking apart with a spoon, about 6 minutes.
03 - Pour chicken broth and half-and-half into the skillet. Stir to combine, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer.
04 - Add cooked penne pasta to the skillet, along with baby spinach and crushed red pepper flakes. Fold in gently until spinach is wilted and everything is well combined.
05 - Stir in grated Parmesan cheese until fully melted and the sauce coats the pasta. Serve immediately.

# Expert Advice:

01 -
  • Uses mostly pantry staples and a handful of fresh ingredients
  • Ready in about thirty minutes perfect for busy or tired nights
  • Mild enough for kids but satisfying for grownups I love how customizable it is
  • Creamy sauce clings to every bite and gets a lift from the spinach
02 -
  • High in protein and fiber making it a filling meal
  • Reheats beautifully for next day lunches or leftovers
  • Freezable in airtight containers for up to two months
03 -
  • Sauté your aromatics slowly so the base of the sauce tastes sweet and rich
  • Always shred your cheese fresh for the best melt and smoothest sauce
  • Let sauce thicken briefly with the pan off the heat creamy pasta will not be runny

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