Nutrition per serving may change if servings are adjusted.
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon smoked paprika
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper
8 ounces uncooked lean ground turkey breast
2 cloves garlic, minced
Nonstick cooking spray
2 cups water
2 ounces multi-grain penne pasta (about ⅔ cup)
1 (8 ounce) can no-salt-added tomato sauce
¼ teaspoon salt
4 cups fresh baby spinach (5 ounces)
3 tablespoons finely shredded Parmesan cheese
In a small bowl, combine Italian seasoning, paprika, black pepper and crushed red pepper. In a medium bowl, combine ground turkey, seasoning mixture and garlic; use a wooden spoon or your clean hands to mix well.
Coat an extra-large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add ground turkey mixture and onion; cook 6 to 8 minutes or until browned, using a wooden spoon to break up meat as it cooks. Remove from skillet; cover and keep warm.
Add the water to the same skillet; bring to boiling over medium-high heat. Add pasta; cook according to package directions until al dente. Drain pasta, reserving ½ cup of the cooking liquid. Return pasta and the reserved cooking liquid to the skillet; stir in tomato sauce, salt and cooked turkey. Heat through. Remove from heat; stir in spinach. Sprinkle with Parmesan cheese.