Turkey pasta with tomato and spinach
Strips of turkey breast browned and stirred into a quick tomato sauce with garlic, oregano and cherry tomatoes, with fresh spinach and wholewheat pasta. Grate a little parmesan over. Many round off the sauce with a splash of single cream.
- 30 minTime
- 17 minHands-on
- 4Portions
- ≈ 47 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 450 gTurkey breast fillet
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspOlive oil
- to tasteSalt
- to tasteBlack pepper
- 1 tbspTomato paste
- 400 gCrushed tomatoes
- 250 gCherry tomato
- ½ cubeChicken stock, cube
- 1 tspOregano, dried
- 300 gWholewheat pasta, ideally penne or fusilli
- 130 gBaby spinach
- 30 gParmesan, grated
Method
- Put a large pan of lightly salted water on for the pasta. Cut the turkey into thin strips and chop the onion and garlic.
- Heat half the oil in a large frying pan and brown the turkey over high heat for 3–4 minutes. Season with salt and pepper and lift it out.
- Soften the onion and garlic in the rest of the oil for 2 minutes. Stir in the tomato paste, crushed tomatoes, halved cherry tomatoes, crumbled stock cube and oregano.
- Simmer the sauce for 10 minutes, until slightly thickened.
- Meanwhile, cook the pasta according to the packet instructions.
- Return the turkey to the sauce and stir in the spinach until it wilts. Season with salt and pepper.
- Drain the pasta and toss it with the sauce. Serve with grated parmesan.
The cost is estimated from Swedish grocery prices.
