The useful part
How to prep it
- 1
Boil the pasta in salted water until just tender. Reserve 1/2 cup pasta water, then drain.
- 2
Warm the olive oil in a skillet. Add the turkey, garlic powder, and half the salt; cook until browned and 165°F throughout.
- 3
Add the tomatoes and spinach to the skillet and cook until the spinach wilts. Stir in the pasta and pesto, loosening with pasta water as needed.
- 4
Fold in the parmesan and divide into four shallow containers so the pasta cools quickly.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
ground turkey
ground chicken or cooked white beans
pesto
basil-spinach pesto or olive oil with lemon and herbs
Make the next meal easier
Leftover plan
Leftover plan
Use extra pasta as a cold lunch with chopped tomatoes, or add a splash of water before warming it.
Storage
Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.
Reheat
Reheat covered in the microwave with a splash of water, stirring once, or warm gently in a skillet.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.