Zesty Ground Turkey Tomato Pasta

15-Min Meal

SuperQuick

with Fried Capers

5 min

Difficulty: 2/3

Italian

Frying capers takes no time at all, but this extra step will up the ante on this quick turkey pasta. Packed with veggies and finished off with a sprinkle of Parm, this is a perfect meal for any night of the week.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Utensils

Large Pot

Measuring Spoons

Strainer

Large Non-Stick Pan

Measuring Cups

Slotted Spoon

Tags

SuperQuick

Ingredients

Ground Turkey

250 g

Mirepoix

113 g

Garlic Puree

1 tbsp

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Spaghetti

170 g

Capers

30 g

Baby Spinach

56 g

Parmesan Cheese, shredded

0.25 cup

Chili Flakes

1 tsp

Sugar

0.25 tsp

Salt

0.125 tsp

Oil

2 tbsp

Pepper

0.125 tsp

Unsalted Butter

1 tbsp

Preparation

When water is boiling, add spaghetti. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Drain and return spaghetti to the same pot, off heat.

Meanwhile, line a plate with paper towels.
Heat a large non-stick pan over medium-high heat.
Drain and rinse capers, then pat dry with paper towels.
When the pan is hot, add 2 tbsp (4 tbsp) oil, then capers. Fry until crispy, 3-4 min.
Remove with a slotted spoon to the prepared plate.

Add mirepoix to the same pan. Cook, stirring occasionally, until veggies start to soften, 1-2 min.
Add turkey and garlic puree. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-4 min.**
Season with salt and pepper.

Add crushed tomatoes and 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until well combined, 1 min. Season with salt and pepper, to taste.
Stir 1 tbsp (2 tbsp) butter into sauce, until melted.
Remove from heat.
Pour sauce into the pot with spaghetti. Add spinach, then stir until spinach is wilted, 1 min.