NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey sausage

1.5 oz chickpea rotini pasta

1 cup cherry tomatoes

1 cup fresh baby spinach

2 cloves garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh basil

PREPARATION

• 1

  Boil a pot of salted water and cook the chickpea pasta until al dente, about 7-8 minutes. Reserve 1/4 cup of pasta water before draining.

• 2

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

• 3

  Add the whole cherry tomatoes to the skillet. Cook for 4-5 minutes until the skins begin to burst and release their sweet juices.

• 4

  Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

  Add the cooked pasta and baby spinach to the skillet. Pour in a splash of the reserved pasta water.

• 6

  Toss everything together until the spinach is wilted and the pasta is coated in the light tomato sauce.

• 7

  Season with sea salt and black pepper. Garnish with freshly chopped basil before serving.