One-Skillet Turkey and Veggie Pasta

This one-pot meal combines lean protein and fiber-rich vegetables with pasta for a balanced, satisfying dinner with minimal cleanup.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 pound 85% lean ground turkey · 520 kcal in the whole recipe
• 1 medium onion, chopped · 48 kcal in the whole recipe
• 2 garlic cloves, minced · 15 kcal in the whole recipe
• 1 can (8 ounces) tomato sauce · 59 kcal in the whole recipe
• 1 cup water
• 8 ounces uncooked tube pasta (such as penne or ziti) · 599 kcal in the whole recipe
• 2 cups fresh or frozen vegetables (such as sliced zucchini and carrots) · 535 kcal in the whole recipe

Method

1. In a large skillet or heavy saucepan, brown the ground turkey, chopped onion, and minced garlic over medium-high heat until the meat is fully cooked, then drain off any excess grease.

   

2. Stir in the tomato sauce, water, and uncooked pasta. Cover the skillet with a lid and simmer over medium-low heat for 10 minutes.

   

3. Add the fresh or frozen vegetables, stir well, and cover again. Continue cooking for about 10 more minutes, or until both the pasta and vegetables are tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.