Description
A comforting ground turkey penne dish packed with spinach and tomato sauce, perfect for weeknight meals.
Ingredients
Scale
- 1.5 tbsp avocado oil
- 24 oz tomato sauce
- 1 lb ground turkey (93% lean)
- 1 cup fresh spinach
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 3 tbsp vegan parmesan
- 1.5 cups penne (gluten-free)
- 1 tsp oregano
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
Instructions
- Prep the Veggies: Chop the onion and mince the garlic. Measure your seasonings.
- Cook the Pasta: Boil salted water and add the penne. Cook until al dente for about 8-10 minutes, reserving a cup of pasta water.
- Sauté the Aromatics: Heat the avocado oil in a skillet and cook the onions until translucent (3-4 minutes). Add minced garlic and sauté for another minute.
- Cook the Turkey: Add ground turkey to the skillet and cook until browned (5-7 minutes). Drain excess grease if necessary.
- Add Seasonings: Stir in oregano, black pepper, salt, and red pepper flakes. Cook for another minute.
- Incorporate the Sauce: Pour in the tomato sauce and let it simmer on low for about 5 minutes.
- Add Spinach and Combine: Fold in spinach and cook until wilted (2-3 minutes). Adjust sauce consistency with reserved pasta water if needed.
- Toss with Pasta: Drain penne and add it to the sauce. Toss to coat and warm through for an additional minute.
- Serve: Top with a sprinkle of vegan parmesan before serving.
Notes
This dish can last in the fridge for up to 4 days, making it great for meal prep. Feel free to prepare the turkey and sauce ahead of time and simply reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg