One-Pot Turkey Farro Pasta

How to Make One-Pot Turkey Farro Pasta

1. 1

   Step 1: Brown the turkey and aromatics

   Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook until it starts to brown, about 5–6 minutes. Add the chopped onion and minced garlic, season with the salt and pepper, and cook until the onion is translucent and the turkey is fully cooked, another 3–4 minutes.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 lbLean ground turkey
   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic cloves, minced
   • 1 tspKosher salt & freshly ground black pepper
   
2. 2

   Step 2: Add pasta, tomatoes and broth

   Stir in the dried farro pasta, crushed tomatoes, and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a steady boil over medium-high heat, then reduce to a gentle simmer. Ensure the pasta is mostly submerged in the liquid so it can cook evenly.

   For this step

   • 12 ozDried farro pasta (or farro-based pasta), dry
   • 14 ozCrushed tomatoes (canned)
   • 3 cupsLow-sodium chicken broth
   
3. 3

   Step 3: Simmer until pasta is tender

   Simmer uncovered over medium-low heat, stirring every few minutes to prevent sticking, until the farro pasta is al dente and most of the liquid has been absorbed, about 12–15 minutes depending on the brand. If the pan becomes dry before the pasta is cooked, add up to 1/2 cup (120 ml) more broth or water as needed. Taste and adjust seasoning with more salt and pepper if desired.
   
4. 4

   Step 4: Finish with greens and cheese

   Stir in the packed baby spinach and let it wilt into the hot pasta for 1–2 minutes. Remove the pan from the heat and stir in the grated Parmesan until it melts into a creamy coating. If the sauce seems thick, add a splash of broth or reserved pasta water to loosen it.

   For this step

   • 4 cupsBaby spinach, packed
   • 1/2 cupFreshly grated Parmesan
   
5. 5

   Step 5: Serve and garnish

   Divide the pasta among bowls and optionally garnish with extra Parmesan and a drizzle of olive oil or a pinch of red pepper flakes for heat. Serve hot for a comforting, protein-forward weeknight meal with minimal cleanup.
   

1. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook until it starts to brown, about 5–6 minutes. Add the chopped onion and minced garlic, season with the salt and pepper, and cook until the onion is translucent and the turkey is fully cooked, another 3–4 minutes.
2. Stir in the dried farro pasta, crushed tomatoes, and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a steady boil over medium-high heat, then reduce to a gentle simmer. Ensure the pasta is mostly submerged in the liquid so it can cook evenly.
3. Simmer uncovered over medium-low heat, stirring every few minutes to prevent sticking, until the farro pasta is al dente and most of the liquid has been absorbed, about 12–15 minutes depending on the brand. If the pan becomes dry before the pasta is cooked, add up to 1/2 cup (120 ml) more broth or water as needed. Taste and adjust seasoning with more salt and pepper if desired.
4. Stir in the packed baby spinach and let it wilt into the hot pasta for 1–2 minutes. Remove the pan from the heat and stir in the grated Parmesan until it melts into a creamy coating. If the sauce seems thick, add a splash of broth or reserved pasta water to loosen it.
5. Divide the pasta among bowls and optionally garnish with extra Parmesan and a drizzle of olive oil or a pinch of red pepper flakes for heat. Serve hot for a comforting, protein-forward weeknight meal with minimal cleanup.