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Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, peel and mince shallot.

  • 1 shallot

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom. Add shallot, turkey, and spices; cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

  • 2 tsp extra virgin olive oil
  • ¾ lb ground turkey
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper

• STEP 4

  Add broth, tomato sauce, and orzo to the skillet; stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook, stirring occasionally, until liquid is mostly absorbed and orzo is desired firmness, 10-15 minutes.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • 1 (8 oz) can tomato sauce
  • 5 oz orzo pasta

• STEP 5

  Meanwhile, finely grate Parmesan. Place in a small bowl.

  • 1 oz Parmesan cheese

• STEP 6

  Wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the Parmesan, stir to combine, and set aside.

  • ½ small bunch Italian (flat-leaf) parsley

• STEP 7

  Wash and dry spinach (skip this step if it came pre-washed).

  • 1 (5 oz) pkg baby spinach

• STEP 8

  When the orzo is done, add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful.

• STEP 9

  Add half of the Parmesan-parsley mixture to the skillet and stir to combine. Remove from heat. (Reserve remaining Parmesan mixture for serving.)

• STEP 10

  To serve, divide orzo between plates or bowls; top with reserved Parmesan mixture. Enjoy!