Servings: 3 Total time: 35 min
Ingredients
1 oz Avocado Oil Spray
8 ozs Extra Lean Ground Turkey
2 Garlic (cloves, minced)
1/2 Yellow Onion (diced)
1 tsp Italian Seasoning (dried)
1/8 tsp Crushed Red Pepper (optional)
1/4 tsp Salt
1/2 tsp Black Pepper (or to taste)
2 cups Water
2/3 cup Whole Wheat Penne
1 cup Tomato Purée
4 cups Baby Spinach (chopped)
3 tbsps Parmesan Cheese
Directions
In a small bowl, combine Italian seasoning, black pepper, and crushed red pepper (if using).
In a medium bowl, combine ground turkey, seasoning mixture, and garlic; use a wooden spoon or your clean hands to mix well.
Coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add ground turkey mixture and onion; cook 6 to 8 minutes or until browned, using a wooden spoon to break up meat as it cooks.
Remove from skillet when cooked; cover and keep warm.
Add the water to the same skillet and bring to boiling over medium-high heat. Add pasta and cook according to package directions until al dente.
Once cooked, drain pasta, reserving 1/2 cup of the cooking liquid.
Return pasta and the reserved cooking liquid to the skillet; stir in tomato sauce, salt, and cooked turkey. Heat through.
Remove from heat; stir in spinach. Sprinkle with Parmesan cheese. Serve with a side salad or vegetable side of choice.
Notes:
Leftovers: Keep in an air-tight container in the fridge for up to 3 days.
Gluten-free: Use gluten-free pasta instead of wheat pasta.
Dairy-free: Omit parmesan cheese on top or substitute with nutritional yeast.
