NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey (93% lean)

2 oz Chickpea penne

0.5 cup Tomato puree

0.25 cup Plain Greek yogurt

1 cup Fresh baby spinach

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea penne according to package directions until al dente.

• 2

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

• 3

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 4

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, sautéing for 1 minute until fragrant.

• 5

  Pour in the tomato puree and simmer for 3-4 minutes to allow the flavors to meld.

• 6

  Reduce heat to low, then stir in the Greek yogurt and fresh baby spinach until the sauce is creamy and the leaves are wilted.

• 7

  Drain the pasta and toss it directly into the skillet, coating every noodle in the rich tomato sauce before serving.