Skillet Rotini with Olives and Spinach

This is the only pasta dish you'll ever need. I promise. Once you taste the tenderness of the turkey, the zing of the kalamata olives, and the slight crunch of the spinach, you'll beg for more. It is quick, easy, and delicious. Our family loves it so much we make it at least every few weeks. I made it one time and the amazing smell made my mouth water from the other side of the house! I want you to have a chance to experience all the flavors at once too. You can use whole-wheat rotini to make a healthier version.  Perfect for when you need something warm, tasty, and easy on a weeknight.

                                                               

  

Skillet Rotini with Olives and Spinach

Ingredients

2 teaspoons olive oil

1lb lean ground turkey

1 teaspoon Italian seasoning

3 cloves garlic, minced

2 1/2 cups chicken broth

1 cup of water

1/3 cup pitted kalamata olives, chopped 

1/2 teaspoon salt

3 cups rotini

2 large handfuls of spinach

Directions

1. Heat oil in a 12-inch skillet over medium-high heat until just smoking. Add turkey and cook, breaking up meat until no longer pink. Add garlic and cook till fragrant about 30 seconds.
2. Stir in broth, water, olives, salt, and pasta then bring to a boil, stirring occasionally. 
3. Reduce heat to medium and cook at a vigorous simmer 15-18 minutes. Turn off heat and add spinach 1 handful at a time stirring till wilted between additions. Serve immediately.