One Pot Pasta With Turkey & Spinach

This recipe was inspired by an empty fridge and a girl who doesn’t like doing dishes. I had low expectations but my in-house food critic proclaimed it as one of my “top five recipes ever,” so I wrote it down so I can make it again and you can recreate for your family and friends.

Prep Time: 10 Minutes Cook Time: 25 Serves: 2

• 1 TBSP olive oil

• 1 pound lean ground turkey

• 2 TSP salt

• 3 TSP ground cumin

• 1.5 TSP black pepper

• 1 small onion, diced

• 3 garlic cloves, pressed

• 14 oz can of diced tomatoes

• 1 TSP chili powder

• 10 ounces dried pasta, any kind

• 3 cups chicken broth

• 1/4 cup heavy cream

• 4 cups of spinach (or leafy green of your choice)

• 1/2 cup shredded Monterey Jack cheese

• Chopped cilantro for garnish

Heat the oil in a Dutch oven or high-sided skillet over medium heat. Add ground turkey, 1 teaspoon salt, 1 teaspoon ground cumin and 1/2 teaspoon pepper. Break up the turkey, mixing the spices evenly throughout, and cook for five minutes.

Add the onion and pressed garlic, cook for another five minutes until turkey is browned and vegetables are soft before stirring canned tomatoes into the skillet. Add the pasta and chicken broth, bring the mixture to a boil and then turn down to a simmer. Cover and cook until the pasta is tender, about 10 minutes.

Stir in the heavy cream while delicately folding the spinach into the pasta so it begins to wilt. Top with shredded cheese and cilantro, serve immediately.