Simple 1-Pot Pasta with Ground Turkey & Spinach

ingredients

• 300g pasta (penne or fusilli) 🍝
• 400g ground turkey 🦃
• 1 onion, finely chopped 🧅
• 3 cloves garlic, minced 🧄
• 200g fresh spinach 🥬
• 1 can (400g) crushed tomatoes 🍅
• 4 cups low-sodium chicken broth 🥣
• 2 tbsp olive oil 🫒
• 50g grated Parmesan cheese 🧀
• 1 tsp dried oregano or Italian seasoning 🌿
• 1/2 tsp red pepper flakes (optional) 🌶️
• Salt and black pepper to taste 🧂
• 1 tbsp lemon juice (optional) 🍋
• 1 tbsp butter (optional, for extra silkiness) 🧈

instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3–4 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant.
4. Push the onion and garlic to the side and add the ground turkey. Brown and break up with a spoon until no longer pink, about 5–6 minutes. Season with salt, pepper, oregano and red pepper flakes.
5. Pour in the crushed tomatoes and chicken broth, stirring to combine and scraping any browned bits from the bottom.
6. Add the dry pasta to the pot, making sure it's submerged in the liquid. Bring to a boil, then reduce to a simmer.
7. Cook uncovered, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10–12 minutes (timing depends on pasta type). Add more broth or water if the pot becomes too dry.
8. Stir in the fresh spinach and butter (if using). Cook 1–2 minutes until spinach wilts.
9. Remove from heat and stir in the grated Parmesan and lemon juice (if using). Taste and adjust salt and pepper.
10. Serve hot, topped with extra Parmesan and a drizzle of olive oil if desired.