• 16 oz. lean ground turkey or meat of choice (preferably 80% lean or more)
• 1 ½ Tbsp. olive oil
• 16 oz. whole wheat penne pasta (or other short pastas)
• 2 cups red cherry tomatoes, halved
• 4 garlic cloves, minced
• 1 medium to large yellow onion, diced
• 2 medium zucchinis, chopped and quartered
• 2 cups cremini/portabella mushrooms, sliced
• 1 tsp. red pepper flakes (optional)
• 1 tsp. salt
• 2 ½ cups reduced sodium/no sodium marinara sauce
• 5 cups water
• 6 cups fresh spinach leaves

1. In a large pot, heat olive oil over a medium heat.
2. Add ground turkey to the pot and cook it for approximately 3-5 minutes. Then add the minced garlic and diced onion. Cook until the onion becomes soft and translucent. 
3. Add pasta, cherry tomatoes, zucchinis, mushrooms, marinara sauce, water, pepper (optional), and salt into the large pot/pan. (Leave the spinach for the end.) Mix well and bring the pot to a boil over high heat.
4. Once boiling, reduce the heat to medium low and cook the pasta for 10-14 minutes, or until al-dente. Occasionally stir the mixture to prevent anything from sticking to the bottom of the pan. (Note: Cooking times will vary based on the type of pasta used. Check for doneness based on the minimum cook time on the package instructions.)
5. Turn the heat off and add the spinach into the pasta. Enjoy while it’s hot and fresh!