Turkey Spinach Spaghetti

• whole wheat spaghetti.trim()12 oz
• lean ground turkey.trim()20 oz
• tomato sauce.trim()3 cup
• frozen spinach.trim()8 oz
• onionfinely diced1/2
• parmesan cheesefinely grated2 oz
• cooking oil.trim()4 tsp
• dried rosemary.trim()1/2 tsp
• kosher salt.trim()1 tsp
• black pepper.trim()1/2 tsp

Instructions

1. 1Finely dice the onion and finely grate the parmesan. Do not rinse the turkey. Pat the turkey dry, season it with the kosher salt and black pepper, and wash your hands with soap and water.
2. 2Bring a pot of water to a boil, salt the water well, and cook the spaghetti until al dente, tender with a firm center; start tasting two minutes before the package time. Drain it, reserving a small splash of pasta water.
3. 3Warm the cooking oil in a large skillet over medium heat until shimmering. Add the onion and a pinch of the listed kosher salt, then cook for 3-4 minutes until translucent and softened.
4. 4Add the seasoned turkey and rosemary. Break the turkey into small pieces and cook for 6-8 minutes, stirring, until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer. Transfer the turkey to a plate, then wash the board, knife, skillet utensil, and your hands with soap and water before touching anything else.
5. 5Add the tomato sauce and frozen spinach to the skillet. Simmer for 5-7 minutes, stirring, until the spinach is hot and the sauce is bubbling gently and coats the back of a spoon.
6. 6Return the turkey and spaghetti to the skillet, adding a splash of reserved pasta water if needed. Toss for 1-2 minutes until the pasta is glossy and the sauce clings to it, then taste and adjust with kosher salt and black pepper.
7. 7Divide into a serving bowl and finish with the grated parmesan.