☐ Nutrition Estimate (1 Serving) 5.10$

• 738 Calories
• 35g Protein, 100g Carb, 22g Fat
• 1075 mg Sodium
• 8g Insoluble Fiber
• 2g Soluble Fiber

☐ Ingredients (4 Servings) 20.38$

• 1Lb 90/10 Ground Turkey = 5.19$
• 1 Box Barilla Gluten Free Penne = 3.49$
• 1 24oz Jar Prego Fresh Mushroom Tomato Sauce = 2.69$
• 5oz Baby Spinach = 4.44$
• 1 16oz Can Bush’s Garbanzo Beans / Chickpeas = 1.89$
• 1/4 Cup Shredded Sartori (Cub) or Belgioioso (Target) Parmesan Cheese = 1.68$
• Pantry Item Fee (Listed Below) = 1.00$
  • 1 Tbsp Olive Oil
  • 1 Tbsp Italian Seasoning
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • Pinch Red Pepper Flake

☐ Preparation

• Start heating a large pot of water. Once boiling begin cooking your GF pasta. Cook according to package directions minus 1 minute.
• While the pasta is cooking add 1 Tbsp of Olive Oil to a cold large saucepan or wok.
• Add the ground turkey. Turn heat to medium. Begin breaking up the turkey into small pieces with a wooden or silicone utensil.
• Open, drain, and rinse the chickpeas/garbanzo beans.
• Cook the turkey until the water has fully evaporated and it begins to fry, about 15 minutes. At the same time keep an eye on the pasta, it might be getting done soon! Just set aside to cool if it does get done before the sauce.
• Once the turkey is done, add the chickpeas, and seasonings. Stir to combine.
• Pour in the jar of Prego Mushroom Tomato Sauce. Stir again and return to simmer.
• Turn off heat and add in the spinach. you may have to do this in batches; wilt some, add more etc.
• Next add in the cooked pasta! Stir to combine.
• Split up into 4 portions.
• Add 1 Tbsp Shredded Parmesan Cheese to each portion.
• Refrigerate or Enjoy Immediately!