Bring a large pot of generously salted water to a rolling boil, then cook the pasta according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1/4 cup of the pasta water.

While the pasta cooks, prepare the vegetables: dice the onion, mince the garlic, dice the bell pepper, and chop the spinach.

In a large 12-inch nonstick skillet, heat the olive oil over medium-low heat. Add the diced onions along with a pinch of salt and pepper, sautéing for 3-4 minutes until they’re softened and translucent.

Add the minced garlic, cooking for 1 more minute until fragrant.

Next, stir in the ground turkey, breaking it up with a wooden spoon. Sauté the mixture for 3-4 minutes until the turkey is mostly cooked through.

Combine the diced bell peppers, dried basil, red pepper flakes, salt, and pepper into the pan. Continue cooking for 4-5 minutes until the peppers soften.

Add the chopped spinach, stirring to mix. Cook for another 1-2 minutes until the spinach has wilted.

As the spinach wilts, blend the marinara sauce and cottage cheese in a high-speed blender or food processor for 30-45 seconds until completely smooth.

Pour the creamy cottage cheese sauce over the turkey and vegetables. Add the drained pasta and 2 tablespoons of the reserved pasta water. Toss everything together over low heat for 1-2 minutes until well-coated and warmed through.

If needed, add more pasta water to reach your desired consistency.

Finally, top with fresh basil and grated parmesan cheese. Serve immediately.