NUTRITION

SERVINGS

INGREDIENTS

7 oz Lean Italian turkey sausage

1 oz Dry chickpea penne pasta

0.5 tsp Extra virgin olive oil

0.25 cup Red onion

2 cloves Garlic

0.25 cup Tomato puree

1 tbsp Half & half

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, remove the turkey sausage from its casings and finely dice the red onion and mince the garlic.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the turkey sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through.

• 4

  Add the diced red onion to the skillet and sauté for 3-4 minutes until translucent, then stir in the minced garlic and cook for another 60 seconds until fragrant.

• 5

  Reduce the heat to medium-low and stir in the tomato puree, sea salt, black pepper, and dried oregano, simmering for 2 minutes.

• 6

  Gently pour in the half & half, stirring constantly to create a smooth, creamy sauce.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing everything together until the spinach is just wilted and the pasta is thoroughly coated.

• 8

  Serve immediately in a warm bowl.