Quick Turkey and Spinach Pasta
5min
15min
4
650
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Chef's Note
Using the pre-seasoned leftover turkey from Day 1 adds instant depth of flavor to this quick tomato sauce with hints of garlic and cumin. If you like a bit of heat, toss in a pinch of red pepper flakes with the garlic!
Tags
Ingredients
12 oz dry penne pasta
1.5 lb leftover cooked seasoned ground turkey
3 cloves garlic cloves
28 oz canned crushed tomatoes
5 oz fresh baby spinach
1 tsp dried basil
1 tbsp olive oil
1.5 tsp salt
1/4 tsp black pepper
12 cups water
Instructions
- 1
Bring 12 cups of water and 1 tsp of salt to a rolling boil in a large pot over high heat.
- 2
Add 12 oz of dry penne pasta to the boiling water and cook according to package directions (about 9 to 11 minutes) until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- 3
While the pasta is boiling, peel and mince 3 garlic cloves.
- 4
Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
- 5
Pour 28 oz of canned crushed tomatoes into the skillet. Stir in 1 tsp of dried basil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Bring the mixture to a gentle simmer over medium-low heat.
- 6
Add 1.5 lb of leftover cooked seasoned ground turkey (reserved from Day 1) directly into the simmering tomato sauce. Stir well to break up any large clumps and simmer for 5 minutes until the turkey is completely heated through.
- 7
Add 5 oz of fresh baby spinach to the skillet and stir gently for 1 to 2 minutes until the spinach is fully wilted into the sauce.
- 8
Transfer the drained pasta into the skillet. Toss thoroughly to coat the pasta in the sauce, adding a few tablespoons of the reserved pasta water if needed to loosen the sauce to your desired consistency. Serve warm.
Nutrition Information (per serving)
650
42g
72g
20g
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