Turkey And Spinach Pasta With White Wine Sauce

6 Jun

This terrific turkey dish is based off of one I found on Tasty Kitchen’s site by user Pretty.Good.Food. The sauce is creamy and flavorful without being heavy.

Time: 25 minutes       Serves: 4


  • 1/2 pound vegetable radiatore, or other short cut pasta
  • 1 tbsp olive oil
  • 1/2 medium onion, diced
  • sea salt & black pepper. freshly ground – to taste
  • crushed red pepper, to taste
  • 1/2 lb ground turkey (I used dark meat)
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 3 cups fresh baby spinach
  • 1/4 tsp nutmeg
  • 1 cup Parmesan cheese, grated + more for garnish
  • 1/4 cup half & half

How to make it

  • Coat a large skillet with olive oil and heat over medium. Add onion, salt, pepper, and red pepper flakes. Cook for about 6-8 minutes or until onion is tender and begins to brown just slightly, stirring occasionally.
  • Meanwhile, bring salted water to a boil. Once it is boiling, drop the pasta and cook according to instructions. Drain. Reserve 1/4 cup of pasta cooking water.
  • Add garlic to skillet and stir. Cook for another minute. Add turkey and cook until brown, stirring occasionally. Add wine and chicken stock. Mix well and allow to cook down for several minutes. Reduce heat to low and add spinach, tossing until it begins to wilt. Add nutmeg. Add pasta cooking water and half & half. Stir well and remove from heat.
  • To serve top pasta with turkey spinach mixture and be sure to spoon some sauce on it. Garnish with more Parmesan.

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