I am totally obsessed with this dish right now. Not only is it super tasty, it is beyond easy and quick to throw together. There are some nights that I get home later than I would like and need to get something ready for dinner on the fly, and this is the perfect fit.
Since I avoid carbs, especially wheat and grain, I often look for ways to rework dishes that would traditionally end up over pasta. In this dish, you don’t miss it at all. It’s perfect for people who keep Paleo and those who don’t, they won’t miss a thing.
In general, I prefer to make my own sauce, but in a pinch I will use a jarred sauce. I like Newman’s , Barilla and a few others. I had some Barilla tomato sauce with mushrooms handy so that’s what made its way into the dish.
2-3 Cloves chopped garlic
1/2 Medium finely chopped sweet white onion
1 lb. Ground Turkey (99% lean)
8 oz. + Organic Baby Spinach
24 oz. Barilla Tomato Sauce (I used mushroom)
Grated Parmesan Cheese
In a large saute pan, over medium heat, add olive oil and when heated, chopped garlic and onions. Cook until the onions are translucent and just starting to brown. Don’t let the olive oil burn. Then add the ground turkey and break into pieces with a spatula. When browned, pour 1/2 jar of pasta sauce in pan and stir well. Add 1/2 the spinach and stir. As it cooks down, add the rest of the spinach and continue to stir. Add more sauce as you like until desired consistency is reached. I used basically the whole jar. Let the mixture simmer and the sauce reduce just a bit.
It should yield 3-4 servings. Top with a dusting of Parmesan if you’d like.