1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it apart with a spoon, until browned and fully cooked.

3. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes, and cook for 30 seconds.

4. Add the asparagus and cherry tomatoes. Cook for 4 to 5 minutes, stirring often, until the asparagus is tender-crisp and the tomatoes begin to soften.

5. Stir in the spinach and cook for 1 to 2 minutes until wilted.

6. Pour in the chicken broth and let it simmer for 2 minutes to create a light sauce.

7. Add the cooked penne to the skillet and toss everything together. Stir in the Parmesan cheese until melted and well combined. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Sprinkle with fresh parsley and serve warm with extra Parmesan on top.