Summer Turkey Bologense
Basil and Zucchini
We've put a spring twist on this Italian classic by adding turkey and zuchini. All the ingredients blend together to create an incredible depth of flavour. Pasta doesn't have to be just for colder months!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
4.3 g
Assaisonnement italien
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Triticale, Blé)
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient: Lait)
2 cc
Sel*
1 cs
Huile*
Ustensiles
Instructions
Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. While water boils, halve zucchini lengthwise, then cut into 1/4-inch half moons. Halve tomatoes. Peel, then mince or grate garlic.
To the boiling water, add spaghetti. Cook, stirring occasionally, until tender, 10-12 min. When done, reserve 3/4 cup pasta water (dbl for 4 ppl), then drain.
While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, garlic and Italian seasoning. Cook, breaking up turkey into smaller pieces, until browned, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Add zucchini. Cook, stirring occasionally, until tender, 3-4 min.
To the turkey mixture, add pesto, tomatoes, reserved pasta water and 1 tbsp vinegar (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
To the sauce, add spaghetti, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove from heat and stir together until spaghetti is coated.
Divide summer turkey bolognese between bowls. Sprinkle over remaining Parmesan and tear over basil leaves.
