Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cups low-sodium chicken broth
  • 1 can (400g) crushed tomatoes
  • 1/2 cup plain Greek yogurt
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 10 oz short pasta
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1 cup diced carrots

Instructions:

  1. Heat olive oil in a large pot over medium high heat. Add the ground turkey, breaking it apart with a spoon, and cook until browned and sizzling. Note: Let it sit for 2-3 mins without stirring to get a good sear.
  2. Stir in the diced onion and carrots. Sauté for about 5 mins until the onion is translucent and carrots soften.
  3. Add the garlic and oregano. Cook for 60 seconds until the aroma fills the kitchen. Note: Don't let the garlic turn dark brown or it becomes bitter.
  4. Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pot to release the browned turkey bits. Bring to a gentle boil, then reduce heat to a simmer.
  5. Stir in the dry pasta. Cover the pot with a lid and simmer on low medium heat for 10–12 minutes, stirring occasionally, until pasta is al dente.
  6. Remove the pot from the heat entirely. Note: This prevents the yogurt from curdling.
  7. Fold in the Greek yogurt, baby spinach, and Parmesan cheese. Stir gently until the spinach is wilted and the sauce is velvety.
  8. Let it sit for 2 mins before serving. This allows the sauce to thicken slightly as it cools.