One-Pot Ground Turkey Asparagus Pasta
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This ground turkey asparagus pasta is an easy one-pot spring dinner made with tender asparagus, artichokes, mushrooms, and pasta in a light lemon cream sauce. Ready in about 30 minutes, it's a simple, family-friendly meal that feels fresh, seasonal, and satisfying.
If you love one post pasta recipes, also try this One Pot Ground Beef Pasta.
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Recipe Overview
An easy-to-make one pot pasta dish with spring vegetables, pasta, and ground meat of choice (I'm using ground turkey)!
- Recipe Time: 30 minutes (5 min. prep, 25 min. cooking)
- Kitchen Tools: Large pot with a lid (like a Dutch oven)
- Servings: 6 servings (maybe a bit more)
What I Love About One-Pot Asparagus Pasta
When weeknights become busy, I'm always looking for quick, flavorful, and easy dinners. Often, one-pot meals seem the simplest, and the family is always happy with pasta.
I love this simple dish-it's ready in no time, and I can serve it a little more decadently with the lemon cream sauce, this easy hollandaise sauce, or a bit healthier without.
Steamed Artichokes, mushrooms, and asparagus have often been on the menu this season. This dish combines all the favorites in a one-pot meal we love.
Here are more reasons to love this pasta:
- One-pot dinner for easy cleanup
- Ready in about 30 minutes, perfect for busy weeknights
- A fresh way to use asparagus during spring
- Light, creamy lemon flavor with artichokes and mushrooms
- Easy to adapt with different proteins or vegetables
Jump to:
Key Ingredients
The ingredient measurements are in the recipe card at the bottom of this post. Here is a quick look at what you need to make this delicious spring-inspired pasta.
- Ground turkey - A lean, flavorful protein that makes this pasta hearty and satisfying
- Asparagus - The star of the dish, adding fresh spring flavor and texture
- Artichoke hearts - Bring a savory, slightly briny contrast that pairs beautifully with asparagus
- Mushrooms - Add depth and richness to the dish
- Pasta - Short shapes like farfalle, penne, or shells work best in one-pot recipes
- Garlic and onion - Build a simple, flavorful base
- Lemon - Brightens the entire dish and balances the richness
- Cream (optional) - Creates a light, silky sauce
- Parmesan cheese - Adds savory depth and finishes the dish
Ingredient note: This pasta is so versatile that you can easily mix and match ingredients based on availability or preference. I used this list for this recipe, but you can adapt it to suit your own needs.
How to Make Ground Turkey Asparagus Pasta
Step-by-step instructions are in the recipe card at the bottom of this post, but here is a quick overview.
- Step 1: Brown meat and mushrooms
Preheat a large Dutch oven or pasta pot and add olive oil. Add the ground turkey, breaking it up as it cooks, and the sliced mushrooms. Saute until the meat is no longer pink.
- Step 2: Add pasta, vegetables & broth
Add drained artichokes, zest, pasta, and salt. Stir in the broth and bring to a boil. Level the pasta with a spatula until it is mostly submerged in the liquid.
- Step 3: Cook
Cover and cook on medium-low to low for 10-12 minutes or until the pasta is al dente. Remove the lid and stir in the asparagus, garlic, green onions, and capers. Stir and cover. Let the vegetables steam in the residual heat for 5 minutes or until fork-tender.
- Step 4: Optional Lemon Cream Sauce
Add butter to a saucepan and stir until melted. Sprinkle in flour and stir until it forms little clumps. Slowly whisk in the milk and nutmeg until it's smooth and thickened. Season with salt and pepper to taste.
Easy Variations
- Swap ground turkey with ground chicken, Italian sausage, or keep it vegetarian
- Use spinach or kale instead of mushrooms for a different flavor
- Omit the artichokes if preferred or substitute with peas
- Skip the cream for a lighter, broth-based pasta
- Try different pasta shapes depending on what you have on hand
Serving Suggestions
Serve this pasta with a simple green salad, crusty bread, or additional spring vegetables for a complete meal. It also pairs beautifully with steamed or roasted artichokes and light, lemony sides.
Recipe FAQs
Yes. Ground chicken, sausage, or even a plant-based alternative works well. You can also omit the meat entirely for a vegetable-forward version.
Short pasta shapes like farfalle, penne, rotini, or shells cook most evenly and hold the sauce well.
Fresh asparagus is best for texture, but frozen can work in a pinch. Add it toward the end of cooking to prevent over-softening.
Yes, they add a subtle, savory brightness that pairs beautifully with asparagus, lemon, and Parmesan.
Absolutely. The pasta is still delicious without it-the cream simply adds a bit of richness.
Easy One Pot Lemon Artichoke and Asparagus Pasta with Ground Turkey
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey or your favorite ground meat
- 8 ounces mushrooms sliced
- 8 ounces dry pasta I'm using farfalle
- 3 cups low sodium chicken broth
- 1 teaspoon salt
- 1 14 ounce can artichoke hearts drained
- 12 medium asparagus spears chopped
- 4 large green onions chopped
- lemon zest and juice of one lemon
- 2 teaspoons garlic pressed or minced
- 1 tablespoon capers rinsed and roughly chopped
- shaved parmesan for serving
Optional Creamy Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk or fat-free half and half or your preference
- pinch nutmeg
Instructions
- Preheat a large Dutch oven or pasta pot and add olive oil. When hot, add the ground turkey, breaking it up as it cooks and sliced mushrooms. Continue to saute until it is no longer pink, about 5 minutes.
- Add the drained artichokes, lemon zest, dry pasta, and salt (and pepper to taste). Stir in the broth and bring to a boil. Level the pasta with a spatula until it is mostly submerged in the liquid.
- Cover and cook on medium-low to low heat for 10-12 minutes, or until the pasta is al dente. Remove the lid and stir in the asparagus, garlic, green onions, and capers. Stir and cover. Let the vegetables steam in the residual heat for 5 minutes, or until fork tender.
- To serve, stir in the lemon juice, zest, and chopped parsley and shaved Parmesan cheese.
Optional Cream Sauce
- This sauce will require a second pot, but it's quite good and one my family love. Add butter to a saucepan and stir until melted. Sprinkle in the flour and stir until it forms little clumps. Slowly whisk in the milk and nutmeg until it's smooth and thickened to your preference. Taste and season with salt and pepper to taste. Serve on the side, or toss the pasta in the sauce.
Notes
- Make Ahead: You can chop the vegetables and prepare the ingredients ahead of time. This dish is best served fresh, but leftovers reheat well.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the sauce if needed.
- Variations: Swap ground turkey for ground chicken, Italian sausage, or keep it vegetarian. You can also substitute spinach or kale for the mushrooms or omit the artichokes if preferred.
- Pasta Tips: Short pasta shapes like farfalle, penne, or shells work best for even cooking in one-pot recipes.
- Cream Sauce: The lemon cream sauce is optional but adds richness. The pasta is still delicious with a lighter, broth-based finish.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I usually do two recipes a week and this was the second one I chose. I really liked the uses of mushrooms to bring out the turkey, as I find turkey is very bland. I especially like the combination of flavors. This is perfect for a light meal!
Thank you again, Brittany! I’m so happy you enjoyed this one too. I agree — the mushrooms add so much flavor and make the ground turkey feel a little heartier. I’m glad it worked well as a light meal!
Great, simple recipe. I subbed white pepper for black, chives for green onion, brown rice pasta for regular, and didn't add the lemon because I didn't have any. The capers added enough flavor. Not sure how the brown rice pasta will reheat/last, but I'm on an anti-inflammatory diet for two weeks-no wheat. And I'm allergic to yeast/mushrooms so no mushrooms. This is a very tasty, clean meal. Thank you so much for sharing! I love it!
Also, used frozen artichokes & asparagus.
Hi Traci! I just discovered your comment -- thank you so much for trying the recipe and sharing your adaptations! I'm thrilled you enjoyed it and were able to make it perfect for you and your dietary needs. I love brown rice pasta too-- that was a great choice!
This was very good. I made it with whole wheat fusilli pasta and the size worked well. I didn’t make the sauce. It was good without it. Cook’s preference.
A couple issues with your directions - add the lemon juice, but your ingredients don’t have the juice in the list. I assumed you meant the juice of the zested lemon and that worked. Also, add the green onions. You didn’t list them so I missed that. I’m sure it didn’t affect the taste much, but it should be on your list. And it’s probably better to add a measure for the asparagus, either weight or volume (cups) I added what I thought looked like a sufficient amount.
Anyway, it is easy, healthy and we enjoyed it and will make again.
Hi Jerry! Thank you so much for trying the recipe and letting me know how it worked for you. I'm so glad you enjoyed it! Thank you for your questions on ingredients. I have updated the recipe card to be more clear. I love that you adapted to your preferences, which was my intent with this recipe. It's a versatile easy idea for dinner.