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Italian Ground Turkey Spinach Orzo Recipe

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4 from 32 reviews

A flavorful and nutritious Italian-inspired skillet dish featuring lean ground turkey, tender orzo pasta, fresh spinach, and a blend of aromatic seasonings, finished with Parmesan cheese, fresh basil, and a bright squeeze of lemon for a perfect balance of taste and texture.

Ingredients

Skillet Base

  • 1 lb ground turkey (preferably lean, such as Butterball)
  • 12 oz orzo pasta (Barilla recommended)
  • 2.5 tbsp olive oil, divided
  • 1 small onion, finely diced into 1/4-inch pieces
  • 6 garlic cloves, minced
  • 4.5 cups chicken broth
  • 1.25 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1.25 tsp salt
  • 0.75 tsp black pepper
  • 1/8 tsp ground nutmeg

Finishing Ingredients

  • 4 cups spinach, roughly chopped
  • 0.66 cup freshly grated Parmesan cheese
  • 1 lemon (zested and cut into wedges)
  • Fresh basil leaves, torn by hand

Instructions

  1. Prepare Ingredients: Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Roughly chop the spinach into bite-sized pieces for easier eating. Zest the lemon carefully and cut it into wedges for serving. In a small bowl, combine Italian seasoning, red pepper flakes, salt, pepper, and ground nutmeg to create the spice blend that will evenly distribute the flavors throughout the dish.
  2. Cook Ground Turkey: Heat 1.5 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook for 8-10 minutes, breaking it apart with a wooden spoon, until no longer pink and starting to brown. Sprinkle the prepared spice blend over the turkey and stir to coat evenly. Remove the cooked turkey to a clean plate and set aside.
  3. Sauté Aromatics and Toast Orzo: In the same pot, add the remaining 1 tablespoon of olive oil and return to medium-high heat. Add the diced onion and minced garlic, stirring constantly for 1-2 minutes until fragrant and just starting to soften, being careful not to brown the garlic. Add the orzo pasta and toast it for 1-2 minutes while stirring frequently until it turns lightly golden, imparting a subtle nutty flavor.
  4. Simmer Orzo in Broth: Pour in the chicken broth and bring the mixture to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to medium-low and simmer for 8-10 minutes until the orzo is tender but still slightly firm to the bite. Stir occasionally and monitor to prevent the pasta from overcooking. The broth should reduce significantly but still remain saucy.
  5. Combine and Finish: Return the cooked ground turkey to the pot, then stir in the chopped spinach, allowing it to wilt for about 30 seconds. Add the freshly grated Parmesan cheese and stir until it melts smoothly into the warm pasta, about 1-2 minutes. For best texture, remove the pot from heat before adding the cheese if the mixture is too hot, to prevent graininess. Serve each portion with a squeeze of fresh lemon juice, an additional sprinkle of Parmesan, and freshly torn basil leaves for aromatic freshness.

Notes

  • Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent sticking or burning.
  • Toasting the orzo before simmering enhances the nutty flavor and adds depth to the dish.
  • Adding the Parmesan cheese off heat helps maintain a creamy texture and prevents the cheese from becoming grainy.
  • Fresh lemon juice brightens the flavors and balances the richness of the cheese and turkey.
  • Adjust red pepper flakes to taste for desired heat level.

Find it online: https://deliciousyum.com/italian-ground-turkey-spinach-orzo-recipe/