27 Oct
One-Pot Pasta with Ground Turkey and Spinach
October 27, 2025
A bold and creamy turkey pasta packed with spice, veggies, and melty cheese — easy, hearty, and full of flavor.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 Servings
Ingredients
1 tbsp Canola oil
1 lb Lean ground turkey
2 tsp Kosher salt, divided
3 tsp Ground cumin, divided
1 tsp Oregano
1 ½ tsp Freshly ground black pepper, divided
¼ tsp Crushed red pepper flakes
1 Medium onion, diced
½ cup Red bell pepper, diced
3 Garlic cloves, minced or pressed
1 Can of diced tomatoes and green chilies
1 tsp Chili powder
10 oz Dried penne pasta
3 cups Chicken broth
¼ cup Heavy cream
4 cups Fresh baby spinach
½ cup Shredded monterey jack cheese
Chopped cilantro, for garnish
Directions
1Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, ½ teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
2Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
3Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
4Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
5Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
6Garnish with the chopped cilantro, sit back and watch the forks fly!
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