Pasta with Beans and Turkey

Pasta with Beans and Turkey

November 18, 2016
1 Review (4.00 out of 5)
Pasta with Beans and Turkey for diverticulitisPasta with Beans and Turkey for diverticulitis
Serves 4


  • 1 Pound
    whole wheat pasta
  • 1 Tablespoon
    olive oil
  • onion
  • garlic cloves, minced
  • 1 Pound
    ground turkey
  • small head escarole, rinsed, drained, and chopped
  • 14 Ounces
    can,cannellini beans, drained and rinsed
  • 1 1/2 Cup
    chicken broth
  • 1 Tablespoon
    fresh rosemary, chopped
  • 1/2 Teaspoon
  • 1/2 Teaspoon
  • 1/2 Cup
    Parmesan cheese


  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.

  2. In a large pan, heat olive oil over medium heat. Add onion and cook until softened, add garlic and turkey and cook until it browns, about 5-7 minutes.

  3. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, rosemary, and salt and pepper. Simmer until the mixture is slightly thickened.

  4. Add the turkey-bean mixture to pasta and toss well, thinning sauce with the additional 1/2 cup chicken stock if necessary.

  5. Top with parmesan cheese. Serve.

1 review for Pasta with Beans and Turkey

  1. Glenice Harvey


    This dish has a lovely mellow taste We loved it and so easy to make

  2. Donna Graham


    I love this recipe-Delicious!

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