Turkey White Bean Pasta

How to Make Turkey White Bean Pasta

1. 1

   Step 1: Brown the turkey

   Heat the olive oil in a large, heavy skillet or sauté pan over medium-high heat. Add the ground turkey and break it up with a spoon, cooking until no longer pink and just starting to brown, about 6–8 minutes. Use a slotted spoon to spread the meat evenly across the pan so it browns rather than steams.

   For this step

   • 1 tbspOlive oil
   • 1 lbGround turkey (93% lean)
   
2. 2

   Step 2: Sauté onion, garlic and tomato paste

   Push the turkey to the side of the pan and add the chopped onion to the empty space; cook until softened, about 4 minutes. Stir in the minced garlic and tomato paste and cook for 1–2 minutes, scraping up any browned bits — this builds flavor and slightly caramelizes the paste.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 3 clovesGarlic, minced
   • 2 tbspTomato paste
   
3. 3

   Step 3: Add broth and pasta, simmer until al dente

   Pour in the chicken broth and stir to combine, bringing the mixture to a simmer. Add the dry pasta and return to a gentle simmer, partially covering the pan; cook, stirring every few minutes to prevent sticking, until the pasta is al dente and most liquid is absorbed, about 10–12 minutes (cooking time will vary by pasta type).

   For this step

   • 4 cupsLow-sodium chicken broth
   • 12 ozShort pasta (penne, rigatoni or similar), dry
   
4. 4

   Step 4: Fold in beans and greens

   Stir in the drained cannellini beans and baby spinach, folding them into the hot pasta and turkey so the beans warm through and the spinach wilts, about 2–3 minutes. If the pan seems dry, add a splash of reserved broth or water to loosen the mixture to your desired sauce consistency.

   For this step

   • 1 15 oz can (drained)Cannellini (white) beans, drained and rinsed
   • 4 cup (packed)Baby spinach
   
5. 5

   Step 5: Finish with Parmesan and serve

   Remove the pan from the heat and stir in the grated Parmesan until melted and the sauce is slightly creamy. Taste and season with salt and freshly ground black pepper as needed, then divide among bowls and serve immediately.

   For this step

   • 1/4 cupGrated Parmesan cheese
   

1. Heat the olive oil in a large, heavy skillet or sauté pan over medium-high heat. Add the ground turkey and break it up with a spoon, cooking until no longer pink and just starting to brown, about 6–8 minutes. Use a slotted spoon to spread the meat evenly across the pan so it browns rather than steams.
2. Push the turkey to the side of the pan and add the chopped onion to the empty space; cook until softened, about 4 minutes. Stir in the minced garlic and tomato paste and cook for 1–2 minutes, scraping up any browned bits — this builds flavor and slightly caramelizes the paste.
3. Pour in the chicken broth and stir to combine, bringing the mixture to a simmer. Add the dry pasta and return to a gentle simmer, partially covering the pan; cook, stirring every few minutes to prevent sticking, until the pasta is al dente and most liquid is absorbed, about 10–12 minutes (cooking time will vary by pasta type).
4. Stir in the drained cannellini beans and baby spinach, folding them into the hot pasta and turkey so the beans warm through and the spinach wilts, about 2–3 minutes. If the pan seems dry, add a splash of reserved broth or water to loosen the mixture to your desired sauce consistency.
5. Remove the pan from the heat and stir in the grated Parmesan until melted and the sauce is slightly creamy. Taste and season with salt and freshly ground black pepper as needed, then divide among bowls and serve immediately.