Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain.

Brown the turkey: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, 1/2 teaspoon salt, and black pepper. Cook, breaking it up, until no longer pink and lightly browned, 5–7 minutes. Transfer to a plate.

Sauté aromatics: In the same skillet, lower heat to medium and add the remaining 1 tablespoon olive oil. Add shallot and cook 2 minutes until soft. Stir in garlic and Italian seasoning; cook 30–60 seconds until fragrant. Don’t let the garlic burn.

Deglaze and build the base: Pour in the chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.

Create the creamy element: In a small bowl, whisk Greek yogurt with 2–3 tablespoons of the hot broth to temper it. Turn the skillet heat to low and whisk the tempered yogurt back into the pan. Stir in 1/2 cup Parmesan until smooth.

Combine: Return the turkey to the skillet. Add cooked pasta, a handful of spinach at a time, and cherry tomatoes if using. Toss gently, adding splashes of reserved pasta water until the sauce coats the noodles and looks silky.

Brighten it up: Add lemon zest and 1 teaspoon lemon juice. Taste, then adjust with more lemon, salt, and pepper. Add red pepper flakes if you like heat.

Finish and serve: Sprinkle remaining 1/4 cup Parmesan on top. Serve warm with extra Parmesan and black pepper.