Ground Turkey Pasta for Kids
Small ground turkey crumbles and penne make a mild skillet dinner with visible green pepper, spinach, and tomato pieces. Parmesan and a little pasta water coat the pasta lightly without turning it into a heavy tomato sauce.
Boil the penne separately and drain it while it still has a slight bite. It needs only a brief toss with the turkey and vegetables, which keeps the pasta intact and the spinach recognizable.
Ingredients for Ground Turkey Pasta
- 8 ounces dry penne (225g)
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely diced (about 75g)
- 1 medium green bell pepper, cut into small pieces (about 150g)
- 1 pound ground turkey, preferably 93% lean (about 450g)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine salt, plus more for the pasta water and to taste
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 3 packed cups baby spinach (about 90g)
- 1/2 cup finely grated Parmesan, divided (about 45g)
- Up to 1 cup reserved pasta cooking water, as needed
How to Make Ground Turkey Pasta
Prep: 10 minutes Cook: 20–25 minutes Total: 30–35 minutes Servings: 4
- Boil the penne: Bring a large pot of salted water to a boil. Add the penne and stir occasionally. Start checking at the early end of the package’s al dente range, typically 9–12 minutes. When it is tender with a slight bite, reserve 1 cup of pasta water, then drain.
- Soften the vegetables: While the pasta cooks, heat a deep 12-inch skillet over medium heat and add the olive oil. Add the onion and green pepper. Cook, stirring occasionally, for 4–5 minutes, until the onion is translucent and the pepper has softened but is still green.
- Cook the turkey: Add the ground turkey and break it into small crumbles as it cooks, about 6–8 minutes. Stir in the garlic, Italian seasoning, and 1/2 teaspoon salt during the final minute. Check representative crumbles with an instant-read thermometer; ground turkey should reach 165°F (75°C).
- Warm the tomatoes: Reduce the heat to medium-low. Stir in the drained tomatoes and cook uncovered for 2–3 minutes, until heated through. The tomato pieces should remain visible, with no pool of thin liquid in the skillet.
- Wilt the spinach: Add the spinach in handfuls and fold it into the turkey mixture for 1–2 minutes, just until wilted. Adding it near the end keeps the leaves recognizable.
- Toss and finish: Add the drained penne and about half the Parmesan. Toss gently over low to medium-low heat for 2–3 minutes, adding reserved pasta water a few tablespoons at a time until the penne is moist and lightly coated. Taste and adjust the salt, then sprinkle the remaining Parmesan over the skillet. Serve promptly.
How to Keep the Pasta Lightly Coated
Penne absorbs moisture as it sits, and Parmesan can tighten the coating. If the pasta looks dry, add a few more tablespoons of reserved pasta water and toss before adding more. Stop when the penne glistens but no liquid pools underneath; you may not need the full cup. If the skillet is too crowded to toss comfortably, use a wide Dutch oven or toss the pasta in batches.
Adjusting the Vegetables for Kids
The main recipe leaves the pepper and spinach visible. For smaller pieces, dice the same pepper more finely and roughly chop the spinach before cooking. A small pinch of black pepper can be added to individual servings if wanted.
Serving Ground Turkey Pasta
Scoop the pasta straight from the skillet into bowls. Serve with a simple green salad, steamed vegetables, or garlic bread. For a different, creamier spinach pasta, try Easy Spinach Pasta for Kids.
How to Store and Reheat
Cool leftovers and refrigerate them in an airtight container for 3–4 days. Reheat individual portions in the microwave or gently in a covered skillet or saucepan. Stir and add a splash of water if the pasta looks dry; heat thoroughly before serving.
Nutrition
Approximate per serving, based on 4 servings: 490 calories, 36g protein, 16g fat, and 51g carbohydrates. Approximate per 100g of finished pasta: 125 calories, 9g protein, 4g fat, and 13g carbohydrates. Values vary with the ground turkey, Parmesan, and amount of pasta water used.
Equipment
- Large pot
- Deep 12-inch skillet
- Colander
- Instant-read thermometer
Ingredients
- 8 ounces dry penne (225g)
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely diced (about 75g)
- 1 medium green bell pepper, cut into small pieces (about 150g)
- 1 pound ground turkey, preferably 93% lean (about 450g)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine salt, plus more for the pasta water and to taste
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 3 packed cups baby spinach (about 90g)
- 1/2 cup finely grated Parmesan, divided (about 45g)
- Up to 1 cup reserved pasta cooking water, as needed
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until tender with a slight bite, typically 9–12 minutes. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a deep 12-inch skillet over medium heat. Add the onion and green pepper and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the ground turkey and break it into small crumbles. Cook for 6–8 minutes. Stir in the garlic, Italian seasoning, and 1/2 teaspoon salt during the final minute. Check representative crumbles with an instant-read thermometer; the turkey should reach 165°F (75°C).
- Reduce the heat to medium-low. Stir in the drained tomatoes and cook uncovered for 2–3 minutes, until heated through.
- Add the spinach in handfuls and fold it into the turkey mixture for 1–2 minutes, just until wilted.
- Add the drained penne and half the Parmesan. Toss gently over low to medium-low heat for 2–3 minutes, adding reserved pasta water a few tablespoons at a time until the pasta is moist and lightly coated.
- Taste and adjust the salt. Sprinkle the remaining Parmesan over the skillet and serve promptly.
Tips
- Cook the penne until it still has a slight bite so it holds together when tossed.
- Drain the tomatoes well to prevent excess liquid in the skillet.
- Add the spinach near the end of cooking to keep the leaves recognizable.
- Add pasta water a few tablespoons at a time; stop when the penne glistens and no liquid pools underneath.
- Use a wide Dutch oven or toss the pasta in batches if the skillet is too crowded.
Variations
- Smaller Vegetable Pieces: Dice the green pepper more finely and roughly chop the spinach before cooking.
- Peppery Serving: Add a small pinch of black pepper to individual servings if desired.