Turkey, Tomato, and Spinach Fettuccine

The original recipe uses turkey sausage and arugula, but we tweaked it to match our preferences a little better. This was a nice light way to have one of my favorite foods (spaghetti)!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108346

Total: 20 minutes
Yield: 4 servings (serving size: 1 1/3 cups pasta and about 2 tablespoons cheese)

Ingredients:
9 ounces fettuccine noodles
1 tablespoon olive oil
16 ounces ground turkey
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups baby spinach leaves
2 ounces pecorino Romano cheese, shaved

Preparation:
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add turkey and crushed red pepper to pan; cook 8 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and spinach; toss well, cover, and cook until spinach wilts. Remove lid and let liquid evaporate from pasta mixture. Sprinkle with pecorino Romano.

Nutritional Information:
Calories: 356
Fat: 13g (sat 4.2g,mono 4.2g,poly 2.4g)
Protein: 19.8g
Carbohydrate: 39.3g
Fiber: 3.9g
Cholesterol: 92mg
Iron: 3mg
Sodium: 706mg
Calcium: 168mg