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Italian Turkey & Penne Skillet

Servings: 3 Total time: 35 min


  • 1 oz Avocado Oil Spray

  • 8 ozs Extra Lean Ground Turkey

  • 2 Garlic (cloves, minced)

  • 1/2 Yellow Onion (diced)

  • 1 tsp Italian Seasoning (dried)

  • 1/8 tsp Crushed Red Pepper (optional)

  • 1/4 tsp Salt

  • 1/2 tsp Black Pepper (or to taste)

  • 2 cups Water

  • 2/3 cup Whole Wheat Penne

  • 1 cup Tomato Purée

  • 4 cups Baby Spinach (chopped)

  • 3 tbsps Parmesan Cheese


  1. In a small bowl, combine Italian seasoning, black pepper, and crushed red pepper (if using).

  2. In a medium bowl, combine ground turkey, seasoning mixture, and garlic; use a wooden spoon or your clean hands to mix well.

  3. Coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add ground turkey mixture and onion; cook 6 to 8 minutes or until browned, using a wooden spoon to break up meat as it cooks.

  4. Remove from skillet when cooked; cover and keep warm.

  5. Add the water to the same skillet and bring to boiling over medium-high heat. Add pasta and cook according to package directions until al dente.

  6. Once cooked, drain pasta, reserving 1/2 cup of the cooking liquid.

  7. Return pasta and the reserved cooking liquid to the skillet; stir in tomato sauce, salt, and cooked turkey. Heat through.

  8. Remove from heat; stir in spinach. Sprinkle with Parmesan cheese. Serve with a side salad or vegetable side of choice.

  • Leftovers: Keep in an air-tight container in the fridge for up to 3 days.

  • Gluten-free: Use gluten-free pasta instead of wheat pasta.

  • Dairy-free: Omit parmesan cheese on top or substitute with nutritional yeast.

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