Ingredients
Macros above are per serving.
- 1.25 lb (560g) 93% lean ground turkey
- 10 oz (285g) penne
- 0.33 cup (80g) basil pesto
- 2 cups (300g) cherry tomatoes, halved
- 2 cups (60g) baby spinach
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 0.25 cup (25g) grated parmesan
- 0.5 tsp salt
Method
- Cook penne to al dente; reserve 0.5 cup pasta water and drain.
- Brown turkey with garlic in olive oil over medium-high, breaking it up, 6-7 min.
- Add tomatoes and spinach, cook 2 min until spinach wilts.
- Toss in pasta, pesto, parmesan and a splash of pasta water until creamy.
Nutrition (per serving)
| Calories | 625 kcal |
|---|---|
| Protein | 38 g |
| Carbs | 56 g |
| Fat | 27 g |
Meal-prep tip
🥡 Divides into 4 hearty containers for 4 days; loosen with a little water on reheat as pesto pasta tightens when cold.