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Weeknight Pasta Supper

 Weeknight Pasta Supper
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
4 ServingsPrep: 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

2 of 2

Weeknight Pasta Supper (continued)

Directions (continued)

  • minutes longer or until spinach is wilted. Sprinkle with cheese.
  • Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 411 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 751 mg sodium, 52 g carbohydrate, 4 g fiber, 24 g protein.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now