Ingredients
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 pound ground turkey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
If you’re looking for substitutions, feel free to swap the turkey for ground chicken or even beef, though I find turkey’s mild flavor complements the creamy sauce beautifully. For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be less rich. And if you’re out of fresh spinach, frozen works just as well; just be sure to thaw and drain it thoroughly before adding it to the sauce.
Instructions
- Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
- Stir in the minced garlic, oregano, and red pepper flakes, cooking until the garlic is fragrant, about 1 minute. The scent always takes me back to my grandmother’s kitchen, where garlic and herbs were the base of many dishes.
- Add the spinach to the skillet, stirring until it wilts, which should take about 2-3 minutes. I love watching the spinach transform from a heap of leaves to a vibrant green sauce ingredient.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for about 3 minutes, allowing the flavors to meld together.
- Add the cooked pasta to the skillet, tossing it in the creamy sauce. Gradually add the reserved pasta water as needed to achieve your desired sauce consistency.
- Stir in the Parmesan cheese, letting it melt into the sauce. Season with salt and pepper to taste.
- Serve the pasta hot, garnished with fresh parsley for a pop of color and extra freshness. I always find that a sprinkle of parsley brightens up the dish beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International