1. Heat a large skillet over medium high heat and add the olive oil.

2. Add the ground turkey to the hot pan, breaking it up with a wooden spoon as it cooks. Brown until no pink remains and the edges of the meat are lightly caramelized.

3. Stir in the diced onion and cook for 3 to 4 minutes, until softened and translucent. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant.

4. Add the sliced zucchini, diced red bell pepper, diced yellow bell pepper, and corn kernels. Stir well and cook for 4 to 5 minutes, until the vegetables start to soften but still have a bit of crunch.

5. Pour in the diced tomatoes and chicken broth, then stir in the tomato paste until it is fully dissolved.

6. Sprinkle in the Italian seasoning, smoked paprika, ground cumin, red pepper flakes if using, sea salt, and black pepper. Stir to coat the turkey and veggies evenly in the sauce and spices.

7. Reduce the heat to medium low and let the skillet simmer gently for 5 to 8 minutes, allowing the flavors to meld and the sauce to thicken slightly.

8. Add the baby spinach and stir until it wilts into the skillet and is just tender.

9. Turn off the heat and sprinkle the grated Parmesan over the top, folding it into the mixture so it melts into the sauce. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.

10. Finish with chopped fresh basil or parsley and serve hot, on its own or over rice, quinoa, or cauliflower rice.