Quick One-Pot Turkey Veggie Pasta
Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 4-6 servings
- 2 cups (500 mL) cooked turkey
- 1 tbsp (15 mL) olive oil
- 3 cloves garlic
- 1 cup (250 mL) diced onion
- 1 can (796 mL) diced tomatoes
- 3 cups (750 mL) water
- 250 g (600 mL) pasta
- Salt and pepper to taste
- 2 cups (500 mL) packed spinach
- ¼ cup (60 mL) capers
- ¼ cup (60 mL) sun-dried tomatoes, chopped
- 1 tbsp (15 mL) butter (optional)
- ¼ cup (60 mL) grated Asiago cheese
1. Sauté onion in olive oil.
2. Add garlic. Sauté an additional 2 minutes.
3. Add tomatoes, water, salt, pepper and pasta.
4. Bring to a boil.
5. Lower heat to a simmer and cook until pasta is cooked through but still al dente.
6. Add water along the way if pasta begins to dry out. The liquid will gradually reduce and
leave a creamy, thickened sauce. Make sure there is some liquid left in the pan as pasta
will continue to absorb until it begins to cool.
7. In the last few minutes of cooking, add spinach, capers, sundried tomatoes and turkey.
8. Mix to incorporate.
9. Remove from heat.
10. Add butter (for extra creaminess) and cheese.
Tips: Feel free to substitute any vegetables you have on hand for the spinach. Consider substituting with peas, Swiss chard, asparagus, mushrooms, or kale.
Per serving: About 322 cal, 7 g total fat, 42 g carb, 5 g fibre, 24 g protein, 45 mg chol, 1,234 mg sodium.
Recipe courtesy of Turkey Farmers of Canada. All rights reserved.
