Turkey and Spinach Pasta

Servings 2

This meal is really easy to whip together on one of those nights you just don’t feel like cooking but it still packs in the nutrients. This was a fun experimental meal that I wasn’t sure if it was going to turn out well, but it did. The only thing I would do is add more seasoning…I did taste as I went, but after I added the water at the end I forgot to taste again and I think the water may have diluted the flavors a bit.  It had a little bit of a spicy kick but lacked the big punch of flavor I was expecting.


1 tablespoon extra-virgin olive oil

1 onion chopped

1/2 pound lean ground turkey

1 cup almond milk

1/2 pound whole wheat penne

4-ounces fresh baby spinach leaves

1/4 cup feta

1/4 cup fresh cilantro

8 ounces cherry tomatoes halved

3 cloves garlic

1 tablespoon Italian seasoning

1 teaspoon chili flakes

salt to taste

pepper to taste


Heat oil in large skillet over medium-high heat.

Add onions and sauté until beginning to brown.

Add garlic and continue to saute.

Add lean ground turkey and saute until cooked through and starts to brown.

Add cilantro and seasonings.

Add tomatoes and continue to saute.

Stir in the almond milk and bring to a simmer.

Meanwhile, cook pasta in large pot of boiling salted water until just tender. Drain and keep 1 cup of cooking liquid.

Add pasta to sauce.

Cook over medium heat and add spinach in batches until wilted.

While adding the spinach, add the cooking liquid as needed to keep it moist (lean ground turkey tends to be very dry and can get very dry while cooking).

Before serving, stir in the feta cheese.








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