A Fast Weeknight Dinner Using Ground Turkey and Pasta

Four simple ingredients transform into a comforting, weeknight-ready meal in less than 30 minutes.

Some nights, you need dinner on the table without fuss or a grocery list a mile long. Ground turkey, pasta, canned tomatoes, and spinach are the kind of pantry staples that work hard—they come together quickly and taste genuinely good. This is the opposite of settling; it's cooking with intention and restraint.

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Turkish Spinach and Tomato Pasta

Total Time: 25 minutes • Serves: 4

A quick and nutritious one-pan pasta featuring ground turkey, spinach, and a rich tomato sauce. Perfect for a weeknight dinner that's both hearty and healthy.

Ingredients

1 lb ground turkey
12 oz pasta
1 can (28 oz) crushed tomatoes
4 cups fresh spinach
3 cloves garlic, minced
1 small onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Red pepper flakes (optional)
Parmesan cheese for serving

Instructions

Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened, about 2 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain excess fat if needed.
Stir in canned tomatoes, oregano, basil, salt, pepper, and red pepper flakes. Simmer for 5 minutes.
Add pasta to the pot with enough water to cover. Stir well and bring to a boil, then reduce heat and simmer for 8-10 minutes until pasta is nearly tender.
Stir in fresh spinach and cook for 2-3 minutes until wilted and pasta is al dente.
Taste and adjust seasonings as needed. Serve hot with grated Parmesan cheese.

Quick Variations

Lighter Option

Use a hearty whole-grain or legume-based pasta, and increase the spinach ratio for extra greens and volume without extra calories. A squeeze of fresh lemon at the end brightens everything.

Hearty Option

Stir in cream, ricotta, or a handful of grated Parmesan to make the sauce richer and more substantial. Fresh garlic and red pepper flakes deepen the flavor.

Vegetarian or Flexible Option

Swap the ground turkey for crumbled firm tofu, cooked lentils, or a combination of mushrooms sautéed until golden. The tomatoes and spinach stay the hero.

Simple Substitutions

Protein Substitutes

Ground beef or lamb
Italian sausage (sweet or hot)
Cooked lentils or chickpeas
Crumbled tofu or tempeh
Ground chicken

Carb Substitutes

Brown rice or farro
Polenta or cornmeal
Whole-wheat or chickpea pasta
Couscous or quinoa
Zucchini noodles or spaghetti squash

Flavor Boosters

Fresh garlic or garlic powder
Red pepper flakes or fresh chili
Dried oregano or Italian seasoning
Fresh basil or parsley at the end
A splash of balsamic vinegar
Anchovy paste or fish sauce for depth

Common Questions

Can I use fresh tomatoes instead of canned?

Absolutely. You'll need about 1.5 pounds of ripe tomatoes, roughly chopped. Fresh tomatoes cook down quickly, though canned versions offer consistency year-round and often contain less water than underripe fresh ones.

How do I prevent the spinach from turning dark or mushy?

Add it at the very end, just before serving. It wilts gently from the residual heat without overcooking. Frozen spinach works too—thaw and squeeze out excess moisture first.

What if I want to make this ahead?

Cook the turkey and sauce, then store separately from the pasta. Reheat gently on the stove, add fresh spinach, and toss with reheated or fresh pasta to avoid mushiness.