NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground turkey sausage

1.5 oz dry chickpea penne pasta

1 cup cherry tomatoes

1 tsp extra virgin olive oil

1 cup baby spinach

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and set aside.

• 3

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

• 4

  Add the ground turkey sausage, breaking it into crumbles with a spatula, and cook until browned and no longer pink.

• 5

  Add the whole cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the skins begin to blister and pop.

• 6

  Stir in the minced garlic and red pepper flakes, cooking for 1 minute until the aroma is released.

• 7

  Add the cooked pasta and baby spinach to the skillet, tossing until the spinach is just wilted.

• 8

  Stir in the reserved pasta water to create a light, silky sauce that coats the noodles.

• 9

  Season with sea salt and black pepper, then garnish with chopped fresh basil before serving.