Ingredients
Equipment
Method
Cooking Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey sausage and cook until browned, about 5-7 minutes. Use a wooden spoon to break it up as it cooks.
- Once the sausage is browned, add the minced garlic and diced onion to the pot. Sauté for another 2-3 minutes, until the onion becomes translucent and fragrant.
- In a blender or food processor, combine the drained roasted red peppers with the skim milk and chicken broth. Blend until smooth. Pour this mixture into the pot with the sausage and vegetables.
- Stir in the whole-wheat penne pasta, ensuring it is completely submerged in the sauce. Bring the mixture to a gentle boil, cover, and reduce the heat to low. Let it simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, add the fresh spinach, ricotta cheese, and shredded Parmesan to the pot. Stir until the spinach wilts and the cheeses melt into the sauce, creating a creamy texture.
- Remove the pot from heat and stir in the freshly chopped basil. Taste and adjust seasoning if necessary. Serve hot, garnished with extra Parmesan and basil if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes when sautéing the garlic and onions.
- Stir in a splash of heavy cream at the end for a creamier texture.
- Leftovers can be reheated and enjoyed the next day.
