8 ounces shell or bow tie pasta

1 garlic clove

½ cup condensed cream of mushroom soup

½ cup water

1 roma tomato

2 teaspoons olive oil

¼ cup chopped onion

6½ ounces canned flaked turkey

¼ teaspoon (or to taste) dried parsley

⅛ teaspoon (or to taste) salt

½ cup frozen spinach, thawed

• Cook the noodles in the microwave or in boiling water according to package directions. Drain and set aside. Smash, peel, and chop the garlic clove. Mix together the soup and water in a small bowl and set aside. Wash and slice the tomato.

• Heat the olive oil in a frying pan over medium heat. Add the garlic and onion. Cook briefly, then add the tomato. Cook on medium-low heat until heated through.

• Stir in the soup mixture. Stir in the flaked turkey, dried parsley, and salt. Stir in the spinach. Cover and simmer for 10 to 15 minutes. Serve over the noodles.

Lo Mein or Chow Mein?

Contrary to popular opinion, the main difference between lo mein and chow mein lies not in the type of noodles used, but in how the dishes are prepared. In chow mein dishes, food is stir-fried and poured over the chow mein noodles, which have been cooked separately. However, lo mein noodles are added directly to the food in the final stages of cooking, allowing them to soak up the sauce.