Getting dinner on the table is sometimes a pleasure, and other times a chore. Now that we’re teaching the kids to cook (and counting on them some nights!), they’re learning that having easy meals in their repertoire is more important than doing fancy recipes out of cookbooks. That’s how real families eat, right? We talk about using care and good ingredients, and saving the more time-consuming meals for special occasions. This Turkey Parmesan Pasta is regularly on our meal plan–at least once a month–and I love that it cooks up in one big skillet, so there’s less to clean!
If your family is not a fan of ground turkey, just switch it to ground beef. Same for the veggies–green pepper is easy to find year-round at the grocery store, but in the summer, I love using zucchini, pepper, or whatever is ripe in the garden. Just use what your family enjoys!
- 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 15 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 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!