Adapted from recipe on RealAge.com
I loved this recipe, while the HubLub liked it enough to be willing to eat it again sometime in the future. This is a two-dish meal which saves time in the cleaning department :)
8 ounces whole-wheat rotini
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 gloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 - 14 ounce can diced tomatoes with Italian herbs (processed to desired consistency)
6 cups baby spinach
1/2 teaspoon crushed red pepper
3/4 cup part-skim ricotta cheese
1/2 - 1 lb ground turket
Bring large pot of water to a boil. Add pasta; cook until just tender, 8-10 minutes or according to package directions. Drain, set aside.
Meanwhile, heat oil in large nonstick skillet over medium heat. Brown ground turkey with onion, then add garlic and cook until fragrant (30 seconds or so).
Add tomatoes, spinach, and crushed red pepper. Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
Add the pasta to the sauce and divide among 4 bowl. Dollop each serving with 3 tablespoons of ricotta.