NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

1.5 oz chickpea rigatoni

0.5 cup tomato puree

2 tbsp non-fat plain Greek yogurt

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

0.25 cup yellow onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced yellow onion and minced garlic to the skillet, sautéing for 3-4 minutes until softened and translucent.

• 4

  Add the ground turkey to the pan, breaking it into small crumbles with a wooden spoon.

• 5

  Season the turkey with sea salt, black pepper, red pepper flakes, and dried oregano, cooking until browned and no longer pink.

• 6

  Pour in the tomato puree and reduce the heat to low, simmering for 5 minutes to allow the flavors to deepen.

• 7

  Stir in the non-fat plain Greek yogurt and fresh baby spinach, folding gently until the sauce is velvety and the spinach is wilted.

• 8

  Drain the rigatoni and add it directly to the skillet, tossing well to coat every noodle in the zesty sauce.