3 Tbsp light olive oil
2 cloves garlic
1 cup baby spinach
1 pint grape or cherry tomatoes, halved
1 can cannelloni beans, drained with liquid saved
1 pound ground turkey
1/4 cup Newman's Caesar Dressing
3 Tbsp chopped parsley and/ or basil
2 Tbsp virgin olive oil
freshly ground pepper, to taste
1 cup Parmesan Reggiano, grated
1 box farfalle pasta
Fill large stockpot with water and bring to a boil.
In 10-inch skillet over medium flame, sauté garlic in 2 tablespoons of light olive oil and add spinach until wilted. Set aside in large serving bowl. Sauté tomatoes in remaining light olive oil and add drained beans. Toss till coated and add to serving bowl.
Cook ground turkey in same skillet, turning with spoon and adding the salad dressing for shine and flavor until a golden brown. Add all ingredients to skillet and add chopped herbs.
Cook pasta according to package directions. Drain and place in bowls. Spoon mixture on top and finish with cracked pepper around bowl and grated Parmesan on top.
Print this recipe Print