Turkey Pesto Pasta
A quick and healthy pasta dish made with ground turkey, pesto, and your favorite seasonal veggies, perfect for busy weeknights or meal prep.
Equipment
- Large Pot or Dutch Oven
- Wooden Spatula or Spoon
Ingredients
- 1 lb Ground Turkey or substitute with ground chicken or beef
- 16 oz Pasta your favorite kind—brown rice, gluten-free, einkorn, or classic
- 2 cups Spinach chopped
- 6.5 oz Pesto use half or a whole jar, depending on your preference
- 2 tsp Olive Oil
- 1 ½ tsp Garlic Powder or 2 fresh cloves, minced
- 1 ½ tsp Onion Powder
- 2 tsp Italian Seasoning
- Salt and Pepper to taste
- Optional vegetables: broccoli, zucchini, yellow squash, chopped bell peppers, green peas, chopped mushrooms
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to package directions. Drain with a colander and set aside.
- Cook the turkey: In the same pot, add olive oil over medium heat. Add ground turkey and sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook until the meat is just starting to brown.
- Add veggies: Stir in chopped spinach and any other vegetables you’re using. Cook until the greens are wilted and the vegetables are tender.
- Mix it all together: Turn the heat to low. Stir in cooked pasta and pesto until everything is well coated and warmed through.
- Serve: Taste and adjust seasoning if needed. Top with a little grated parmesan if you’d like.
Notes
Storage & Meal Prep
This dish is perfect for meal prepping! Just portion into individual containers and refrigerate for up to 4 days. Reheat in a microwave-safe dish or in a skillet with a splash of water or broth to loosen it up.