I like to think of this recipe as a healthier, leaner take on spaghetti bolognese. Still a hearty dish, it made for a perfect dinner on a cold and damp Sunday. I know that the amount of spinach in the dish seems like a lot but it cooks down quite nicely.
Ingredients
3 oz ground turkey
2 cups raw spinach, washed
1 cup uncooked rigatoni
1/2 cup vodka sauce
1/2 teaspoon parsley
1/2 teaspoon oregano
1 tablespoon grated parmesan cheese (optional)
salt and pepper to taste
Tools
Measuring cups
Measuring spoons
Small frying pan with a lid
Medium saucepan for boiling the pasta
Colander
Spatula
Directions
1. Fill the saucepan with salted water and bring to a boil. Once the water is at a vigorous boil, add the rigatoni and cook according to the package instructions (boil for about 10-11 minutes). Drain the pasta and set aside.
2. Meanwhile, while the pasta is cooking, brown the ground turkey over medium heat. Gently shuffle the turkey around the pan, breaking up larger pieces to cook evenly. Ground turkey tends to have less inherent flavor than ground beef so season liberally with salt and pepper and add the parsley and oregano. Cook the turkey for about 7-8 minutes or until no longer pink.
3. Add the vodka sauce and cook until heated through -- about 1 minute.
4. Next add the spinach. Give the dish a stir and then cover the pan so the spinach will wilt. Stir every minute or so to mix the sauce. Cook for about 5 minutes or until all of the spinach is wilted.
5. Pour the spinach sauce over the pasta and top with the parmesan cheese.
I will add spinach to other pasta dishes as well to add some flavor and increase my vegetable intake. Just toss in a handful of fresh spinach to your tomato sauce the next time you are making ravioli or tortellini.
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