Weeknight Pasta Supper Recipe

Weeknight Pasta Supper Recipe
Weeknight Pasta Supper Recipe photo by Taste of Home
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Weeknight Pasta Supper Recipe

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After a long day, I want something that is healthy but also quick to prepare and this pasta dish fits my needs.—Cathy Rau, Newport, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 3 cups uncooked bow tie pasta
  • 10 ounces lean ground turkey
  • 8 ounces sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 cup dry red wine or chicken broth
  • 5 pitted Greek olives, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 2 cups fresh baby spinach, chopped
  • 1 tablespoon grated Parmesan cheese

Directions

Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, cook turkey until no longer pink; drain. Remove meat; set aside and keep warm.
In the same skillet, cook mushrooms and garlic in oil until tender. Stir in the tomatoes, wine, olives, seasonings and turkey. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Drain pasta. Stir into turkey mixture. Stir in spinach; cook 1-2 minutes longer or until spinach is wilted. Sprinkle with cheese. Yield: 4 servings.
Originally published as Weeknight Pasta Supper in Taste of Home Winning Recipes 3 2012, p172

Nutritional Facts

1-1/2 cups: 411 calories, 11g fat (3g saturated fat), 57mg cholesterol, 751mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 24g protein.

  • 3 cups uncooked bow tie pasta
  • 10 ounces lean ground turkey
  • 8 ounces sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 cup dry red wine or chicken broth
  • 5 pitted Greek olives, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 2 cups fresh baby spinach, chopped
  • 1 tablespoon grated Parmesan cheese
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick skillet, cook turkey until no longer pink; drain. Remove meat; set aside and keep warm.
  3. In the same skillet, cook mushrooms and garlic in oil until tender. Stir in the tomatoes, wine, olives, seasonings and turkey. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  4. Drain pasta. Stir into turkey mixture. Stir in spinach; cook 1-2 minutes longer or until spinach is wilted. Sprinkle with cheese. Yield: 4 servings.
Originally published as Weeknight Pasta Supper in Taste of Home Winning Recipes 3 2012, p172

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