avec épinards et garniture de chapelure et de câpres frits
Ingrédients : Dinde haché • Spaghettis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Épinards • Chapelure panko (blé) (farine de blé, sucre, levure, sel) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Câpres (câpres, eau, sel, vinaigre, chlorure de calcium, sorbate de potassium) • Ail • Flocons de piment.
Allergens
Tags
Dinde hachée
250 g
Spaghettis
170 g
Pesto de tomates séchées au soleil
0.25 cup
Base de sauce tomate
2 tbsp
Câpres
30 g
Bébés épinards
56 g
Flocons de piment
4 g
Gousses d'ail
2 unit(s)
Chapelure panko
0.33 cup
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
2 tbsp
Sucre
0.25 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Rough chop spinach.
- Peel, then grate or mince garlic.
- Meanwhile, line a plate with paper towels.
- Heat a large non-stick pan over medium-high.
- Drain and rinse capers, then pat dry with paper towels.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) butter and capers.
- Fry for 1-2 min, stirring often, until crispy. Add panko and 1/8 tsp (1/4 tsp) chili flakes and continue cooking for 1-2 min, until golden. (TIP: Like things spicy? Add more chili flakes!)
- Transfer to a bowl. Set aside.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and turkey.
- Cook for 1-2 min, breaking up turkey into smaller pieces. Add garlic and continue cooking for 2 -3 min, until no pink remains.**
- Season with salt and pepper, then remove from heat.
- To the pan, add pesto, tomato sauce base, 1 tbsp (2 tbsp) butter, reserved pasta water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- Transfer sauce to the pot with spaghetti. Add spinach. Stir for 1 min, until spinach is wilted.
- Divide pasta between bowls.
- Top with fried caper-panko mixture.
- Sprinkle remaining chili flakes over top, if you like.
840
kcal
Calories
35
g
Fat
11
g
Saturated Fat
88
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
42
g
Protein
125
mg
Cholesterol
810
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
avec épinards et garniture de chapelure et de câpres frits
avec épinards et garniture de chapelure et de câpres frits
avec épinards et garniture de chapelure et de câpres frits
avec épinards et garniture de chapelure et de câpres frits
