NUTRITION

SERVINGS

INGREDIENTS

1 cup cherry tomatoes

4 oz ground turkey

1.5 oz chickpea penne

0.5 cup non-fat Greek yogurt

1 tsp olive oil

1 clove garlic

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the cherry tomatoes and the whole garlic clove on a small baking sheet, drizzle with olive oil, and roast for 15 minutes until the tomatoes are soft and bursting.

• 3

  While the tomatoes roast, bring a pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

• 4

  In a non-stick skillet, brown the ground turkey over medium heat until fully cooked, breaking it into small crumbles.

• 5

  Mince the roasted garlic and add it to the skillet along with the fresh baby spinach, stirring until the spinach is just wilted.

• 6

  Reduce the heat to low and stir in the roasted tomatoes, cooked pasta, and Greek yogurt until a creamy sauce forms.

• 7

  Season the mixture with sea salt and black pepper, then transfer everything into a small oven-safe baking dish.

• 8

  Sprinkle the parmesan cheese over the top and bake for an additional 8-10 minutes until the cheese is golden and the edges are bubbly.