Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- 10 1/2 oz (300 g) raw 93% lean ground turkey
- 4 1/4 oz (120 g) dry whole-wheat pasta
- 1 1/4 cups (300 g) passata
- 1/2 cup (80 g) diced onion
- About 3 cups (80 g) baby spinach
- 1 tsp (5 ml) olive oil
- 1/4 cup (20 g) finely grated Parmesan
Method
- Boil pasta in salted water according to the package. Reserve 1/2 cup (120 ml) cooking water before draining.
- Meanwhile heat oil in a deep skillet. Soften onion for 4 minutes. Add turkey and break it up; cook 6-8 minutes until it reaches 165 F (74 C).
- Stir in passata, 1 tsp smoked paprika and 1/2 tsp dried oregano. Simmer 5 minutes; wilt spinach in the sauce.
- Fold in pasta, adding reserved water a little at a time to loosen. Divide in two and top with Parmesan.
Cook’s note: Choose plain passata without added oil; salt the sauce after tasting.
Allergens: Wheat, milk.
Approximate nutrition per serving: 600 kcal · Protein 47 g · Carbohydrates 55 g · Fat 18 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.