Ingredients
Scale
- 1 tbsp olive oil
- 1 zucchini, diced
- 1 squash, diced
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 1 cup grape tomatoes, halved
- 1 1/2 lbs ground turkey
- 6 oz tomato paste
- 1 box brown rice pasta
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt & pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet (I use my 12 inch one!), heat the olive oil, then add the zucchini, squash and bell peppers. Cook for 5-7 minutes, or until they start to soften.
- Add the tomatoes and ground turkey. Chop the turkey and cook until no longer pink.
- Stir in the tomato paste, and season the mixture.
- Remove from heat and add the spinach and cooked pasta. Toss and let it sit until the heat from the mixture wilts the spinach a bit.
- Enjoy immediately, or refrigerate in a sealed container up to 5 days.