Turkey pasta skillet

This heart-smart skillet uses plenty of herbs and spices to give aromatic flavor without using a lot of salt (sodium).

Ingredients

1 pound 93% lean ground turkey
1/2 cup diced onion
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 1/2 teaspoons ground sage
1/8 teaspoon ground marjoram
1/8 teaspoon ground coriander
1 14.5-ounce can no-salt-added petite diced tomatoes
1 8-ounce can no-salt-added tomato sauce
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 1/4 cups hot water
8 ounces dry whole-grain penne noodles (about 3 1/2 cups)
6 ounces baby spinach

Directions

1. In a large skillet, brown turkey with onion, garlic, black pepper, salt, red pepper flakes, sage, marjoram and coriander over medium-high heat, breaking it up with a wooden spoon or heat-safe spatula. Cook until turkey is no longer pink.
2. Add tomatoes, tomato sauce, basil, oregano, water and noodles. Stir and bring to a boil.
3. Once boiling, reduce heat to a simmer (stirring occasionally) for 15 minutes or until noodles are tender. Add spinach and cook for 1 to 2 minutes or until spinach wilts.
4. Enjoy warm.

Makes 8 servings

Recipe contains: wheat

Carb choices per serving: 2