Italian Whole Wheat Pasta Skillet
This protein and veggie-packed lasagna inspired skillet dinner can be made in less than 20 minutes, and costs less than $1.75 per serving. It also makes the most delicious leftovers…if there is any left!
Servings - 4 servings
Ingredients
- 1 lb. ground turkey
- 1 tsp minced garlic
- 8 oz. bag fresh spinach
- 28 oz. can crushed tomatoes
- 1 Tbsp Italian seasoning
- Salt and pepper
- 8 oz whole wheat small shell pasta
- 2 cups vegetable broth
- grated Parmesan cheese for optional garnish
- fresh parsley for optional garnish
Instructions
- Brown the ground turkey with the minced garlic in a large skillet with tight fitting lid.
- Add the fresh spinach over top of the browned ground turkey and let cook over medium heat for a few minutes, stirring a few times while the spinach ‘melts.’
- Once the spinach is all melted in, stir in the crushed tomatoes with the Italian seasoning and a pinch of salt and pepper.
- Bring to bubbling and then stir in the vegetable broth and bring to bubbling again.
- Once the broth-sauce is bubbling, add the whole wheat pasta noodles and float them deep into the sauce, as well as on the surface. Be sure that all of the noodles are covered by the sauce so that the pasta cooks evenly.
- Put on the lid, reduce to medium heat and cook for 8 to 10 minutes, or until noodles are cooked al dente.
- Remove from the heat and sprinkle the optional Parmesan cheese and parsley garnishes over the top.
- Serve Italian Whole Wheat Pasta Skillet as a one dish dinner or with a side of salad.