NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey chorizo

1 oz chickpea penne pasta

0.25 tbsp extra virgin olive oil

0.5 cup roasted red peppers

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 cup tomato sauce

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea penne pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the ground turkey chorizo to the skillet, breaking it up with a wooden spoon, and cook until browned and cooked through.

• 4

  Stir in the diced yellow onion and cook for 3-4 minutes until translucent, then add the minced garlic and cook for another 30 seconds until fragrant.

• 5

  Add the sliced roasted red peppers, tomato sauce, smoked paprika, sea salt, and black pepper to the skillet, stirring to combine and simmering for 2 minutes.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the baby spinach.

• 7

  Toss everything together until the spinach is wilted and the pasta is well-coated in the smoky sauce.

• 8

  Garnish with fresh parsley and serve immediately.