Author: Tiffany McCauley
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This superfood rotini is a delicious way to pack nutrients into your next pasta night, and nobody will know the difference!
This simple yet delicious pasta dish will become a staple in your home. Filled with veggies and tons of nutrients, the kids won’t even notice they are eating something good for them!
This was actually one of the recipes that got cut from my most recent cookbook. Not because it wasn’t good enough, but because we ran out of room! So I’m sharing it here with you instead. I just know you’re going to love it. Now go load up on those superfoods!
MORE HEALTHY DINNER IDEAS:
- Pumpkin Spaghetti with Cremini Mushrooms
- Sweet Potato Gnocci with Mushrooms and Sun Dried Tomatoes
- Weeknight Spaghetti
SUPERFOOD ROTINI RECIPE:
Superfood Rotini Recipe
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Course: Pasta
Cuisine: American, Italian
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 9 servings
Calories: 245kcal
Ingredients
- 1 ½ lb. ground turkey
- 1 tbsp. oil
- 2 medium zucchinis (grated)
- 2 medium carrots (grated)
- 15 oz. can tomato sauce (no sugar added)
- 28 oz. can diced tomatoes
- ½ lb. whole wheat pasta (I used rotini)
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. ground cumin
- 2 cups raw spinach (tightly packed)
- 2 cups water
- parmesan cheese for topping
US Customary – Metric
Instructions
In a large pan, cook the turkey in the olive oil until almost completely cooked.
Add the zucchini, carrots, tomato sauce, diced tomatoes, spinach and spices.
When the spinach has cooked down so there is some room in the pan, add the pasta and cook until soft, stirring frequently and adding the water in increments as needed for cooking.
Top with parmesan and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 31g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 440mg | Potassium: 859mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3324IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 4mg
Author: Tiffany McCauley
Title: Journalist
Expertise: Food, cooking, travel
Bio:
Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author. She is also a food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. She has helped thousands of people learn to cook simple, clean, and healthy foods in their own home kitchens. She lives in Maine and loves Elvis, sunflowers, and a good seafood chowder, as well as travel writing.
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Glad you enjoyed it!
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Add it raw. Prepare the recipe any way you like. Your way sounds wonderful! 🙂
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I shredded mine because I like that texture. But you can just chop them as well.
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Yes. As needed for cooking the pasta.
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I did, but that’s just my preference. You can chop them too if you like.
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If you want greens, try chard or kale.
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The water is added as needed with the pasta.
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Awesome!!!
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Depends on what you enjoy most. You can do pretty much anything. Just be sure it’s well cooked.
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My pleasure! Glad you enjoyed it!
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My pleasure! Glad you’re enjoying it so much! 🙂
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Just making this for my husband and children’s tea tonight. It smells delicious! Thanks for the recipe! I will report back later!
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Wonderful! 🙂
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My pleasure!
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Enjoy!
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Glad you’re enjoying it! 🙂
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I know it sounds crazy, but using oatmeal instead of white risotto is a fantastic sub and you don’t have to cook it as long.
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I don’t recommend cooking this in a slow cooker. You’ll end up with a mushy mess.
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This is a great recipe thank you for sharing! I gave this a try today and I absolutely love it. It is also very filling. To add a bit more flavor I cooked my turkey with garlic as well. I also only added 1 tsp of cumin (I am not the biggest fan) It turned out wonderful and I will be eating it for the next few days.
Thanks!
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do I add the pasta uncooked?
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Yes.
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it’s really good!
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Can this be frozen?
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Sara – It should be okay, yes.
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This recipe is fantastic! It is SUPER easy, tastes great, is filling, and healthy to boot! Even my picky eater kids love it.
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Erin – Thanks so much! Glad you enjoyed it! 😀
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Made this last night and it turned out great! Even had plenty to freeze for a future meal, YAY! Thank you 🙂
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Noelle – Fantastic!!! 😀
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Hi, Has anyone tried freezing? Did you make it and then freeze it and how did you thaw without it drying out? Thanks!
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Trish – I haven’t, but pasta usually does okay. I wouldn’t leave it in there for months and month, but it should be fine. You can always try freezing a small amount first to see if you are okay with the texture afterwards.
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