Creamy Tuscan Herb Ground Turkey Pasta Recipe: A Twist On That Traditional Skillet Pasta Dinner (25 Minutes) by Donna John

Occasionally, I like to order those meal kit boxes. Meal kits are a great way to try new recipes and get new ideas for recipes. This easy Tuscan herb and lemon ground turkey pasta recipe is one inspired by a really good meal from one of those kits. This ground turkey recipe is packed with flavor -- and packed with protein. Read about the health benefits of protein.

This easy one-pan pasta recipe takes less than 30 minutes to prep and cook. Here is your shopping list for this Italian-inspired skillet pasta recipe: pasta (I used cavatappi, but use your favorite short pasta), olive oil, ground turkey (read about the health benefits of turkey), Tuscan spice blend, crushed red pepper flakes, green onions (scallions), fresh garlic, butter, flour, sour cream, cream cheese, chicken base (like Better Than Bouillon), a lemon and grated Parmesan cheese for serving.

Photo credit: under license from BigStock

Serve this one-pan recipe with your favorite side dishes. A garden salad or fresh vegetable is a nice side to this delicious turkey and pasta dish.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 12 ounces cavatappi pasta (or your favorite short pasta), cooked to al dente according to package directions (reserve 1 cup of the cooking water)
• 2 teaspoons olive oil
• 1/2 - 1 pound ground turkey
• 1 - 2 tablespoons Tuscan spice blend or homemade Tuscan heat spice blend
• crushed red pepper flakes, to taste
• 4 green onions, chopped (divided)
• 4 cloves garlic, minced
• 2 tablespoons butter 
• 1 tablespoon flour
• 1 - 2 ounces cream cheese
• 2 tablespoons sour cream
• 2 tablespoons chicken base (I used Better Than Bouillon)
• 1 lemon, zested and quartered
• grated Parmesan cheese, for serving

Here's how to make it: 

1. Heat the olive oil in a skillet. Add the ground turkey, Tuscan spice blend and crushed red pepper flakes, to taste. Season with salt and pepper. Cook until meat is browned and cooked through, about 5 minutes.
   
2. Add half of the green onions, garlic and the butter. Cook, stirring, about 1 minute. Sprinkle in the flour and cook, stirring, 1 minute.
   
3. Add 3/4 cups of the reserved pasta water and cooked pasta. Cook about 2 minutes. Reduce heat to low and add the chicken base, cream cheese and sour cream. Cook about 2 minutes. Add the juice from half the lemon (or more to taste), lemon zest and remaining green onions.
   
4. Serve with freshly grated Parmesan cheese. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

Photo credit (all photos above): Donna John

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