YOUR SOLIN GENERATED RECIPE
Creamy Sausage Penne with Spinach
Sautéed savory turkey sausage and al dente chickpea penne tossed in a velvety Greek yogurt sauce with vibrant wilted spinach.
INGREDIENTS
6 oz ground turkey sausage
1 oz dry chickpea penne
0.25 cup plain non-fat Greek yogurt
2 cup fresh baby spinach
0.25 tsp extra virgin olive oil
2 clove garlic
0.25 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Boil a large pot of salted water and cook the chickpea penne according to package directions until al dente.
Reserve 1/4 cup of the pasta cooking water before draining the pasta.
Heat olive oil in a large skillet over medium-high heat and sauté the diced onion until translucent.
Add the ground turkey sausage to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked through.
Stir in the minced garlic and cook for 1 minute until fragrant.
Reduce heat to low and add the cooked penne and baby spinach to the skillet, tossing until the spinach begins to wilt.
In a small bowl, whisk the Greek yogurt with the reserved pasta water, then pour it into the skillet.
Stir everything together until a creamy sauce forms, seasoning with sea salt and black pepper.
Garnish with fresh chopped parsley and serve immediately.