Weeknight Pasta Supper

15 ingredients
5 steps

Ingredients

  • 3 cups uncooked bow tie pasta
  • 10 ounces lean ground turkey
  • 8 ounces sliced baby portobello mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1/4 cup dry red wine or chicken broth
  • 5 pitted Greek olives, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 2 cups fresh baby spinach, chopped
  • 1 tablespoon grated Parmesan cheese

Directions

  1. 1
    Cook pasta according to package directions.
  2. 2
    Meanwhile, in a
  3. 3
    , cook turkey until no longer pink; drain. Remove meat; set aside and keep warm.
  4. 4
    In the same skillet, cook mushrooms and garlic in oil until tender. Stir in the tomatoes, wine, olives, seasonings and turkey. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  5. 5
    Drain pasta. Stir into turkey mixture. Stir in spinach; cook 1-2 minutes longer or until spinach is wilted. Sprinkle with cheese.

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