I don't know about you, but sometimes I want a thick and hearty spaghetti sauce, but sometimes I want something a little more light and full of veggies. This recipe is exactly that.
My recipes are usually gluten free, but you can use whatever pasta you want. You can also take the ground turkey out competently, and make it vegetarian. If you don't like ground turkey, use some ground beef. Its really up to your taste.
Course: Main Course
Servings: 4 people
Time to Make: 30 minutes
Ingredients:
5-6 cloves garlic, minced
1 lbs ground turkey
2 tsp olive oil
Juice of 1 lemon
1/4 cup tomato paste
Pinch of red pepper flakes
Salt and Pepper
1/2 cup reserved pasta water
12 oz package of spaghetti pasta
2 large handfuls of spinach
A sprinkle of basil
Instructions:
1. Cook the pasta according to the package, salting the water well. When pasta is done, drain making sure you save about a 1/2 cup of the pasta water for later.
2. While the pasta is cooking, in a skillet over medium high heat, add olive oil. When oil is hot, add the ground turkey and brown until completely cooked through.
3. When turkey is cooked, add lemon juice, tomato paste, red pepper flakes, salt and pepper, stirring until combined. Add reserved pasta water to sauce a little at a time, combining until your sauce is a consistency you prefer. I like mine more on the liquid side.
4. Cut the cherry tomatoes in half and add them to the sauce. Simmer until tomatoes are soft and tender. About 5 minutes. Add the spinach and let wilt.
5. Top with a sprinkle of basil and serve over your pasta.
No comments:
Post a Comment