Heat 1 tablespoon olive oil in a large soup pot or high-walled pan over medium heat.

Add 1 pound ground Italian turkey sausage and cook, breaking it into pieces with a spoon, until no pink remains.

Add 4 minced garlic cloves and 1/2 cup diced yellow onion; cook, stirring, until the onion begins to soften and the garlic is fragrant.

Drain off any excess liquid from the pot (leave the browned bits).

Stir in 1 1/2 cups skim milk, 1 1/2 cups low-sodium chicken broth, 16 ounces drained pureed roasted red peppers, and 12 ounces uncooked whole-wheat penne. Stir to combine.

Bring the mixture to a boil. Cover, reduce the heat to maintain a gentle simmer, and cook until the pasta is tender, about 12 minutes, stirring occasionally to prevent sticking. If the liquid is fully absorbed before the pasta is tender, add additional skim milk and/or chicken broth, a little at a time, until the pasta finishes cooking.

Once the pasta is cooked, stir in 3 cups fresh spinach, adding it 1 cup at a time and stirring until each addition wilts.

Add 4 ounces part-skim ricotta cheese and 1/2 cup low-fat shredded Parmesan; stir continuously until the cheeses are melted and the sauce is smooth.

Remove the pot from the heat. Spoon into serving bowls, sprinkle with 1/4 cup roughly chopped fresh basil, and serve hot.