NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

1.5 oz Whole wheat penne

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Sun-dried tomatoes

0.25 cup Plain Greek yogurt

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  Reserve 2 tablespoons of the pasta cooking water, then drain the pasta and set aside.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 5

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

• 6

  Add the chopped sun-dried tomatoes and fresh baby spinach to the skillet, stirring until the spinach is just wilted.

• 7

  Reduce the heat to low and stir in the plain Greek yogurt and the reserved pasta water to create a creamy sauce.

• 8

  Add the cooked penne to the skillet and toss everything together until the pasta is evenly coated and heated through.