Roasted red pepper turkey pasta

Instructions

1. 01

   Bring a large pot of water to a boil. Cook 12 ounces whole-wheat penne until just tender, reserve 1/2 cup cooking water, drain, and rinse only if the package directs.

2. 02

   Combine 1/2 cup plain Greek yogurt, 2 cloves garlic, grated, 1 tablespoon balsamic vinegar into a smooth sauce. Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 1 jar (12 ounces) roasted red peppers, drained and 5 ounces baby spinach. Cook until crisp-tender, 4 to 6 minutes. Remove from the heat, then add the sauce, noodles, main ingredient, and enough reserved water to make the sauce glossy; toss for 1 minute.

4. 04

   Taste and adjust with the remaining salt and pepper. Divide Roasted red pepper turkey pasta among four bowls and finish with 1/3 cup finely grated Parmesan.