Tip: When pasta is cooked, reserve pasta water as directed in Step 4 before draining.
Bring 2.5 litres (5 litres for 4 servings) salted water to a boil in a large pot.
Wash spinach, thyme, lemon. Roughly chop spinach. Pick and chop thyme leaves. Zest and cut lemon in half. Drain and pat turkey dry on paper towel. Cut turkey into 2 inch strips. Season well with salt and pepper.
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over medium-high heat. Add turkey and cook for about 3 minutes, or until cooked to an internal temperature of 165°F. Set turkey aside on a plate. Add onions to skillet with 1 tbsp. (2 tbsp. for 4 servings) olive oil. Slowly cook for 4 minutes over medium heat. Stir occasionally and cook until brown and tender.
Add pasta to water and cook for 8-10 minutes, or until al dente. Reserve ¼ cup (½ cup for 4 servings) pasta water and set aside. Drain pasta and add back to pot.
Add garlic, thyme, spice blend, lemon zest, and onions to skillet. Stir for 1 minute. Add turkey back to skillet with white wine and scrape bottom of skillet with a wooden spoon. Turn heat to low to keep warm.
When pasta from Step 4 is cooked, add turkey mixture to large pot with pasta, spinach, sour cream, honey, and reserved pasta water. Cook over medium-high heat for 1 minute, or until spinach is tender and bright green. Season to taste with lemon juice, salt and pepper.
Divide pasta into bowls and top with parmesan cheese. Enjoy!