with Fried Capers
DIY fried capers turn this quick turkey pasta from basic to delicious!
Allergens
Utensils
Tags
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
- 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 it starts 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.
- Divide pasta between bowls.
- Top with Parmesan cheese, fried capers and chili flakes, to taste.
840
kcal
Calories
35
g
Fat
11
g
Saturated Fat
91
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
43
g
Protein
130
mg
Cholesterol
1380
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
with Spinach and Fried Caper-Panko Topping
with Spinach and Fried Caper-Panko Topping
with Spinach and Fried Caper-Panko Topping
with Spinach and Fried Caper-Panko Topping
