Turkey & spinach tomato pasta

Name: Turkey & spinach tomato pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian-inspired
Ingredients: 10 ounces raw ground turkey (285 g Keep refrigerated until cooking.); 5 ounces dry egg-free wheat pasta (140 g Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.); 1 1/2 cups plain gluten-free vegan tomato sauce (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.); 2 cups baby spinach; 2 cloves garlic (minced); 2 teaspoons olive oil; 8 cups water (1.9 L, for pasta)

Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.

Ground turkey thickens a simple tomato sauce with wilted spinach.

Italian-inspired · dinner, pasta · easy

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min (estimate)

Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.

Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.

Known allergens: Wheat. This list may be incomplete; check package labels and cross-contact.

Before you cook

Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
Do not rinse raw meat or poultry; splashes can spread bacteria. Cooking times are estimates: the required internal temperature controls doneness.

Ingredients

10 ounces raw ground turkey (285 g Keep refrigerated until cooking.)
5 ounces dry egg-free wheat pasta (140 g Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
1 1/2 cups plain gluten-free vegan tomato sauce (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
2 cups baby spinach
2 cloves garlic (minced)
2 teaspoons olive oil
8 cups water (1.9 L, for pasta)

Cooking instructions

Bring the water to a boil and cook the dry egg-free wheat pasta according to its package; drain.
Heat the olive oil in a deep skillet on medium. Add the raw ground turkey and break it into pieces, cooking for 7–9 minutes until several thick portions reach 74°C/165°F.
Add the garlic for 30 seconds, then the plain gluten-free vegan tomato sauce. Simmer for 5 minutes, stirring.
Fold in the baby spinach until wilted, then toss in the drained pasta and serve hot.

Source & attribution

Original EZEATS recipe text, authored for EZEATS EH LLC.

First-party EZEATS content; no external reuse license granted.

Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.

Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.