Weeknight Pasta Supper

• 3 cups uncooked bow tie pasta
• 10 ounces lean ground turkey
• 8 ounces sliced baby portobello mushrooms
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1/4 cup dry red wine or chicken broth
• 5 pitted Greek olives, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 2 cups fresh baby spinach, chopped
• 1 tablespoon grated Parmesan cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a
3. , cook turkey until no longer pink; drain. Remove meat; set aside and keep warm.
4. In the same skillet, cook mushrooms and garlic in oil until tender. Stir in the tomatoes, wine, olives, seasonings and turkey. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
5. Drain pasta. Stir into turkey mixture. Stir in spinach; cook 1-2 minutes longer or until spinach is wilted. Sprinkle with cheese.

pasta, lean ground turkey, baby portobello mushrooms, garlic, olive oil, tomatoes, red wine, olives, basil, oregano, parsley flakes, salt, ground pepper, baby spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/weeknight-pasta-supper/ (may not work)