Description
This easy one-pot rigatoni pasta combines savory ground turkey, zucchini, spinach, and creamy tomato sauce for a comforting weeknight meal ready in under 30 minutes.
Ingredients
1 tablespoon avocado oil
1 pound ground turkey
3 garlic cloves, minced (about 1 tablespoon)
1 teaspoon Italian seasoning
1/2 teaspoon crushed fennel seeds
1/4 teaspoon ground sage
1/2 teaspoon fine salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
1 medium zucchini, sliced into half-moons
8 ounces rigatoni pasta (gluten-free if needed)
24 ounces creamy tomato pasta sauce (alcohol-free)
2 cups water or chicken broth
3 ounces fresh spinach (about 2 large handfuls)
Optional garnish: chopped fresh basil, grated Parmesan-style cheese
Instructions
1. Heat avocado oil in a large deep skillet over medium-high heat. Add ground turkey, garlic, Italian seasoning, fennel seeds, sage, salt, pepper, and red pepper flakes. Cook while stirring until turkey is fully cooked and crumbled, about 6–8 minutes.
2. Add sliced zucchini, uncooked rigatoni, tomato sauce, and water or broth. Stir well so the pasta is mostly covered with liquid.
3. Cover the pot and cook over medium-high heat for about 10–15 minutes. Stir once or twice to prevent sticking.
4. Check pasta for doneness after about 10 minutes. If needed, cook a few minutes longer until tender.
5. Remove lid and stir in fresh spinach. Cook about 1 minute until spinach wilts.
6. Serve warm and garnish with fresh basil or grated cheese if desired.
Notes
Use gluten-free rigatoni if needed.
Stir pasta once or twice while cooking to prevent sticking.
Add a splash of broth if the sauce becomes too thick while simmering.
Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Italian-Inspired