This meal is perfect for weekdays or weekends, because of its ease and versatility. That means, you can substitute just about any vegetables you have on hand for the spinach. Consider using peas, Swiss chard, asparagus, mushrooms, or kale.
Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 4-6 servings
INGREDIENTS
- 2 cups (500 mL) cooked turkey
- 1 tbsp (15 mL) olive oil
- 3 cloves garlic
- 1 cup (250 mL) diced onion
- 1 can (796 mL) diced tomatoes
- 3 cups (750 mL) water
- 250 g (600 mL) pasta
- Salt and pepper to taste
- 2 cups (500 mL) packed spinach
- ¼ cup (60 mL) capers
- ¼ cup (60 mL) sun-dried tomatoes, chopped
- 1 tbsp (15 mL) butter (optional)
- ¼ cup (60 mL) grated Asiago cheese
DIRECTIONS
ONE: Sauté onion in olive oil. Add garlic. Sauté an additional 2 minutes. Add tomatoes, water, salt, pepper and pasta. Bring to a boil.
TWO: Lower heat to a simmer and cook until pasta is cooked through but still al dente.
THREE: Add water along the way if pasta begins to dry out. The liquid will gradually reduce and
leave a creamy, thickened sauce. Make sure there is some liquid left in the pan as pasta
will continue to absorb until it begins to cool.
FOUR: In the last few minutes of cooking, add spinach, capers, sundried tomatoes and turkey. Mix to incorporate.Remove from heat.
FIVE: Add butter (for extra creaminess) and cheese.
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