2 packages Barilla™ Ready Pasta Macaroni
454-g container raw baby spinach
2 cups bean sprouts
5 tsp olive oil
1 medium sweet potato, peeled and julienned
2 large portobello mushrooms, gills scraped out and thinly sliced
250 g ground turkey
1 garlic clove, minced
2 tsp light soy sauce
1/2 tsp honey, preferably manuka
1 tbsp sesame seeds
1/2 sheet nori, cut into matchsticks
HEAT a large non-stick frying pan over medium-high. Add spinach and cook until wilted. Add bean sprouts and cook until sprouts are tender. Transfer to platter.
HEAT pan and add 2 tsp oil, then sweet potatoes. Cook, stirring occasionally, until tender, about 5 min. Transfer to platter.
ADD 1 tsp oil to pan, then portobellos. Cook just until tender, about 2 min. Transfer to platter.
ADD 1 tsp oil to pan. Crumble in turkey. Add garlic, soy and honey. Cook until no pink remains, about 5 min. Stir in sesame seeds. Transfer to a medium bowl.
REDUCE heat to medium. Add remaining 1 tsp oil, then crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 min. Remove from heat and set aside.
MICROWAVE Barilla™ Ready Pasta for one minute.
DIVIDE pasta among bowls. Add spinach, bean sprouts, sweet potatoes, mushrooms, turkey and red pepper sauce. Top with an egg. Sprinkle with nori.