Ingredients

2

cups uncooked whole wheat rotini pasta (6 oz)

1

lb lean ground turkey

1

teaspoon Italian seasoning

1/4

teaspoon salt

3

cups firmly packed fresh spinach leaves

1

container (10 oz) refrigerated reduced-fat Alfredo pasta sauce

1

can (14.5 oz) petite diced tomatoes, undrained

1/4

cup shredded Parmesan cheese (1 oz)

Preparation

In 2-quart saucepan, cook and drain pasta as directed on package, omitting salt.

Meanwhile, in 12-inch nonstick skillet, cook turkey, Italian seasoning and salt over medium-high heat 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain.

Stir spinach into turkey. Cook uncovered over medium heat 2 to 3 minutes, stirring occasionally, until spinach is wilted. Stir in pasta sauce and tomatoes. Cook 2 to 3 minutes, stirring occasionally, until thoroughly heated. Stir in pasta.

Sprinkle with cheese; reduce heat to low. Cover; cook about 5 minutes or until cheese is melted.