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.
