Ingredients:

  • 1 lb 93% lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup low-fat cottage cheese
  • 1 cup marinara sauce
  • 2 tbsp tomato paste
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese
  • 12 oz chickpea pasta
  • 2 cups fresh baby spinach
  • 1 cup grated carrots
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the cottage cheese in a blender and process until completely smooth; set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon until browned.
  3. Stir in the diced onion and grated carrots, sautéing for 4–5 minutes until the onions are translucent and carrots have softened.
  4. Add garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Stir in the tomato paste and marinara sauce. Reduce heat to low and fold in the blended cottage cheese and Parmesan.
  6. Slowly whisk in the reserved pasta water to emulsify the sauce.
  7. Add the cooked protein pasta and fresh baby spinach to the skillet. Toss gently over low heat for 2 minutes until the spinach is just wilted.