Flavorful Healthy Ground Turkey Pasta

Here is my go-to ground turkey pasta recipe that’s both healthy and satisfying, combining lean meat, fresh vegetables, and whole grain pasta in a light tomato sauce seasoned with Italian herbs.

This pasta dish has become my weeknight dinner hero – it’s quick, nutritious, and my whole family loves it. I often make a double batch so we have enough for lunch the next day. Because let’s be honest, pasta tastes even better as leftovers!

What Kind of Ground Turkey Should I Use?

For this pasta recipe, you’ll want to stick with lean ground turkey that’s 93% lean – it offers the perfect balance between flavor and health benefits. While you could use the extra lean 99% turkey, it tends to become a bit too dry and doesn’t have quite enough fat to carry the flavors of the herbs and garlic. Regular 85% lean ground turkey works too, but you might find yourself having to drain off excess fat during cooking. Just make sure your ground turkey is fresh – check for a pink color (not gray) and use it within 2 days of purchase if it’s stored in the fridge, or thaw it overnight if it’s frozen.

Options for Substitutions

This pasta dish is really adaptable and you can make several easy swaps if needed:

• Pasta shells: Any medium-sized pasta shape works great here – try penne, rotini, or bow ties. For a healthier twist, use whole wheat pasta or chickpea pasta. Just check the cooking time as it might vary.
• Ground turkey: You can swap the turkey for lean ground chicken, ground beef (90% lean), or even plant-based ground meat alternatives. If using beef, drain any excess fat after cooking.
• Zucchini and carrots: Feel free to mix up the veggies – yellow squash, bell peppers, or mushrooms would work well. Just make sure to shred or chop them finely so they cook evenly.
• Cream cheese: For a lighter option, try ricotta or cottage cheese. Greek yogurt can work too, just stir it in at the very end to prevent curdling.
• Marinara sauce: Any tomato-based pasta sauce will do here. You can even use crushed tomatoes with extra Italian seasoning if you’re in a pinch.
• Italian seasoning: If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme. About 1/4 teaspoon of each will do the trick.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking ground turkey pasta is overcooking the turkey, which can make it dry and crumbly – instead, cook it just until it’s no longer pink and immediately add the marinara sauce to keep it moist. A common error is not draining excess liquid from the shredded vegetables, so make sure to squeeze out the zucchini after shredding to prevent a watery sauce that won’t cling to your pasta. When it comes to the pasta itself, don’t rinse it after cooking – the starch on the surface helps the sauce stick better, and remember to reserve about 1/2 cup of pasta water before draining to adjust the sauce consistency if needed. For the creamiest results, let the cream cheese come to room temperature before adding it to the sauce, and stir it in gradually to prevent lumps from forming.

What to Serve With Ground Turkey Pasta?

Since this pasta dish is already packed with protein and veggies, you can keep the sides simple and light! A classic green salad with a lemony vinaigrette makes a perfect partner, or try some roasted broccoli that can catch any extra sauce on its little florets. If you’re craving some bread (because who isn’t?), a slice of warm garlic bread or focaccia works great for soaking up the leftover sauce. For a low-carb option, you might want to serve this alongside some sautéed mushrooms or roasted cherry tomatoes to keep with the Italian theme.

Storage Instructions

Keep Fresh: This turkey pasta is perfect for leftovers! Just pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together. It’s one of those dishes that makes great work lunches throughout the week.

Freeze: Want to make a big batch? This pasta freezes really well! Let it cool completely, then pack it in freezer-safe containers or bags. It’ll stay good for up to 3 months. Just leave out any fresh basil or Parmesan you plan to add – those are best sprinkled on fresh when serving.

Reheat: When you’re ready to eat, warm it up in the microwave for 2-3 minutes, stirring halfway through. If it seems a bit dry, add a splash of water or marinara sauce. For larger portions, you can reheat it in a pan over medium-low heat, stirring occasionally. Add fresh Parmesan and basil after reheating for the best taste!

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 50-60 g
• Carbohydrates: 120-130 g

Ingredients

For the pasta:

• 8 oz medium pasta shells

For the sauce:

• 2 tbsp olive oil (I like Pompeian Pure Olive Oil)
• 1 tsp Italian seasoning
• 1 cup shredded carrot
• 3 tbsp cream cheese (softened for easy mixing)
• 1 lb lean ground turkey (93% lean for less fat)
• 3/4 tsp kosher salt
• 1 medium yellow onion (finely diced for even cooking)
• 3 cups marinara sauce
• 2 cups shredded zucchini
• 4 garlic cloves (freshly minced for best flavor)

For the garnish:

• freshly grated Parmesan cheese
• fresh basil leaves

Step 1: Cook the Pasta

Begin by bringing a large pot of water to a boil.

Once boiling, add salt to taste.

Add the pasta, cooking it 2-3 minutes short of the package instructions to ensure it’s slightly underdone.

Carefully ladle out ½ cup of the pasta water and set it aside for later use.

Drain the pasta and set it aside while you prepare the rest of the dish.

Step 2: Sauté the Vegetables

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion, zucchini, and carrot to the skillet.

Sprinkle with ½ teaspoon of salt, then cook until the vegetables are softened, about 3-5 minutes, stirring occasionally to prevent sticking or burning.

Step 3: Cook the Turkey

Turn the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet.

Add the ground turkey, along with ¼ teaspoon of salt and Italian seasoning.

Break the turkey into small pieces using a spatula or wooden spoon, and cook until it is browned and cooked through, about 3-5 minutes.

Step 4: Add Garlic and Marinara Sauce

Stir in the minced garlic and cook until fragrant, about 1 minute.

Then, add the marinara sauce, stirring to combine everything well.

Cover the skillet and bring the mixture to a strong simmer.

Once simmering, reduce the heat to a low simmer and cook, covered, for 15 minutes.

Stir occasionally to ensure even cooking and prevent sticking.

Step 5: Incorporate Cream Cheese and Pasta

After the sauce has simmered, add the cream cheese to the skillet, stirring until it is well incorporated into the sauce.

Next, add the drained pasta and reserved pasta cooking water to the skillet, stirring everything together.

Allow the mixture to simmer uncovered until the sauce thickens, about 3 minutes.

Step 6: Serve the Dish

Once the sauce has reached the desired consistency and coated the pasta, serve the dish hot.

For added flavor, sprinkle with Parmesan cheese and fresh basil, if desired.

Enjoy your delicious and hearty meal!