Spinach Pasta with Turkey-Tomato Sauce
This healthy spinach pasta recipe is tasty and satisfying. Substituting turkey for red meat, you’ll eat less fat without losing any flavor.
9 medium ripe tomatoes (about 3 pounds), halved or quartered, or two 16-ounce cans whole tomatoes with juices, plus two 8-ounce cans tomato sauce
1/2 cup water
One 8-ounce can tomato paste
2 tablespoons extra virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 pound lean ground turkey
1 small fennel bulb, chopped (about 1 cup), or 1 cup chopped celery plus 1/2 teaspoon crushed fennel seed
2 tablespoons finely chopped fresh flat-leaf parsley or 2 teaspoons dried parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon coarse sea salt
Pinch of cayenne
1 pound spinach pasta, freshly cooked
- In a large nonstick pot, cook the tomatoes and water over low heat for 30 to 40 minutes, or until tender. Transfer to a blender or food processor fitted with a metal blade, add the tomato paste and process until smooth. (If using canned tomatoes, pour them and the canned tomato sauce and paste directly into the blender or food processor.) Work in batches if necessary.
- In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring, for about 5 minutes, or until softened but not browned. Add the turkey and cook for about 10 minutes, breaking up the turkey with a spoon into smaller pieces. Add the fennel and cook for 1 to 2 minutes longer, or until the fennel softens. Pour contents of pan into strainer and allow fat to drain.
- Return meat to pan (or heavy pot), add the tomato purée, parsely, basil, oregano, black pepper, salt, and cayenne. Cover and cook for about 45 minutes, or until flavors are nicely melded. Serve over spinach pasta.
Why We Love It
This variation on classic bolognese sauce introduces turkey as the star of the show. Lean turkey is the SuperFood favorite of all the meats, and with this garlicy-good recipe you’ll be surprised you’re not missing the usual red meat at all.