One Pot Ground Turkey Spaghetti
One Pot Ground Turkey Spaghetti combines lean ground turkey with spaghetti noodles cooked directly in a flavorful mixture of marinara sauce, low sodium chicken broth, and spices. The method involves browning the turkey with garlic and onion, then simmering the pasta in the sauce mixture until tender. The spaghetti is broken in half and arranged in the pot to minimize clumping, resulting in a saucy, well-seasoned pasta dish. Balsamic vinegar and Italian seasoning add a subtle depth to the sauce, making this a practical meal with fewer dishes to clean.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey lean
- 3 cloves garlic minced
- ½ cup onion diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups marinara sauce 24-ounce jar
- 2 1/2 cups chicken broth low sodium
- 1 teaspoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 1 tablespoon parsley fresh
- 8 ounces spaghetti noodles broken in half
Instructions
- Place a large dutch oven or large 5-7 quart pot on the stove. Turn the heat to medium high and add the olive oil.
- Once the pot is warm spread the ground meat out in the pan to brown. Season the meat with salt and pepper. Stir and break up the meat as needed cooking it all the way through until brown, about 7-10 minutes.
- Add the garlic and onion and soften it with the meat for about a minute until fragrant.
- Add three cups of pasta sauce, low sodium broth, balsamic vinegar, italian seasoning and parsley to the pan. Give it a gentle stir to mix everything well.
- Break the spaghetti in half and add to the pot in small handfuls. Try to spread out the pasta in the pan. Alternating the direction you place the pasta in the liquid can help to spread it out so it doesn’t clump. Push the pasta gently under the liquid but don’t stir until it has cooked a little bit with the lid on the pot.
- Bring the pot up to a boil, then cover the pot and turn the heat down to medium heat to simmer. Cook the pasta covered for about 13-15 minutes or until tender. Stir the pasta occasionally while it cooks to help keep it from clumping, about every five minutes. Cover the pot with the lid again to continue cooking.
- The pasta is done when it is tender. Shut off the heat and let the pasta stand for a 2-3 minutes to soak up a little more of the sauce. Serve with cheese or parsley and enjoy!
Notes
- For watery pasta, finish cooking uncovered for a few minutes to reduce excess liquid.
- If your sauce is too thick, add water ¼ cup at a time to loosen it before cooking the pasta.
- Ground beef can replace ground turkey; drain excess fat after browning before adding garlic and onion.
- Substitute 1 teaspoon dried parsley for fresh parsley if needed.
Nutrition Information
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 452
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 40g | 80% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 1361mg | 57% |
| Potassium | 1259mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 931IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.