8 oz chickpea pasta
2 tbsp extra virgin olive oil, divided
1 lb extra lean ground turkey
1 tsp Italian seasoning
½ tsp sea salt
4 cups baby spinach, packed
- 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.