AuthorRachelCategoryLunch + DinnerThis recipe uses chickpea pasta. If you haven't tried it, it's made from 100% chickpea flour and is an amazing hormone-friendly alternative to traditional pasta. They even make red lentil pasta now too. If you're curious, the texture is a bit firmer than regular pasta, but even my husband gave it the stamp of approval.
To kick the taste up a notch, I like to add garlic, red pepper flakes, or fresh herbs. Also, short cut noodles work best for this recipe since there isn't a sauce - think penne or ziti, not spaghetti.
// Refrigerate in an airtight container for up to three days.
// Enjoy cold or reheat on the stovetop with additional olive oil.
Cook the pasta according to the directions on the box.
Meanwhile, in a large skillet, heat half of the oil over medium heat. Add the
turkey to the pan, breaking it up with a wooden spoon as it cooks. Once it is
cooked through and no longer pink, add Italian seasoning and salt. Add the spinach and stir until wilted.
Add the cooked pasta to the skillet with the turkey and spinach along with the
remaining olive oil and stir to combine. Season with additional salt or add more
oil if needed.
Divide into bowls and enjoy!
Ingredients
Directions
Cook the pasta according to the directions on the box.
Meanwhile, in a large skillet, heat half of the oil over medium heat. Add the
turkey to the pan, breaking it up with a wooden spoon as it cooks. Once it is
cooked through and no longer pink, add Italian seasoning and salt. Add the spinach and stir until wilted.
Add the cooked pasta to the skillet with the turkey and spinach along with the
remaining olive oil and stir to combine. Season with additional salt or add more
oil if needed.
Divide into bowls and enjoy!
