Looking for a quick, healthy dinner recipe? Look no further! This Turkey Parmesan Pasta recipe is very similar to my Chicken & Tomato Pasta recipe, but it doesn’t require a Pampered Chef Deep Covered Baker. It cooks right on the stovetop, in just one pan. Gotta love that!
- 1 lb. ground turkey
- 1 onion, diced
- 1 green pepper, diced
- 1 can diced tomatoes with Italian spices (or add your own)
- 2 cups uncooked whole wheat pasta
- 3/4 cup Parmesan cheese, divided
- 2 cups low-sodium beef broth (I use jarred Better Than Bouillon)
- In a large skillet over medium/high heat, saute the onion and green pepper until soft.
- Add the ground turkey, breaking up into small pieces. Once cooked, remove from pan with a slotted spoon, leaving the drippings/juice. Set the meat mixture aside.
- Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil, then reduce heat to medium.
- Cook, covered, for 20 minutes, or until pasta is tender.
- Return turkey vegetable mixture to the skillet and stir in 1/2 cup of the cheese. Heat through.
- Serve with remaining Parmesan sprinkled on top.
This recipe can include any vegetables your family likes. I use zucchini rather than pepper in the summertime when we have garden zucchini.