WEEKNIGHT PASTA WITH TURKEY AND SPINACH
Servings: 4
Ingredients
- 1/2 lb. orecchiette pasta or any short pasta
- 2 tablespoons olive oil extra virgin; split
- 1 lb. Honeysuckle White Ground Turkey Breast
- 1 small onion peeled and diced
- 8 oz. cremini mushrooms sliced
- 4 to 5 cups fresh spinach
- 2 cloves garlic minced
- kosher salt
- ground pepper freshly cracked
- 1 teaspoon red pepper flakes optional
- Parmesan cheese freshly grated
- fresh parsley finely chopped
Instructions
- Bring water to a boil and cook the pasta until al dente, for about 10 minutes or according to package directions. Drain the pasta, reserving about a 1/2 cup of the pasta water. Set aside.
- Meanwhile, heat 1 tablespoon olive oil in a large high-sided skillet or Dutch oven over medium high heat. Add the ground turkey breast and cook for about 5 minutes, breaking up the turkey meat. Add the onions and mushrooms and cook, stirring often, for about 7 to 8 minutes.
- Add the spinach, garlic and cooked pasta into the saucepan and toss to combine and let the spinach wilt, for about 2 to 3 minutes. Pour in some of the reserved pasta water (start with just a 1/4 cup) if you need to loosen up the pasta. You may not need to add the pasta water. Season with salt, pepper, and the red pepper flakes if using. Serve immediately and garnish with the freshly grated Parmesan cheeses and the parsley. Enjoy!
Notes
Note for cook: You are reserving a ½ cup of pasta water
Make Ahead: To save time, prep your onions and mushrooms and cook your orecchiette pasta and the ground turkey separately, the day before and store in separate air tight containers in the refrigerator overnight. Save and store the pasta water as well.