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SuperQuick Turkey and Sun-Dried Tomato Pesto Spaghetti

SuperQuick Turkey and Sun-Dried Tomato Pesto Spaghetti

with Spinach and Fried Caper-Panko Topping
4.0(80)
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Calories
: 
840 kcal
Protein
: 
42g protein
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Mustard
  • Milk
  • Tree nuts
  • Fish
  • Egg
  • Sesame
  • Crustaceans
  • Gluten
  • Wheat
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Turkey

170 g

Spaghetti

(Contains: Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains: Soy, Sulphites, May contain traces of allergens, Milk)

2 tbsp

Tomato Sauce Base

(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)

30 g

Capers

(Contains: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish, May contain traces of allergens)

56 g

Baby Spinach

4 g

Chili Flakes

(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)

2 unit(s)

Garlic, cloves

⅓ cup

Panko Breadcrumbs

(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Butter*

(Contains: Milk)

¼ tsp

Sugar*

Calories840 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate88 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol125 mg
Sodium810 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium100 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook spaghetti
1
  • 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.
Fry caper-panko mixture
2
  • 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.
Cook turkey
3
  • 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.
Make sauce
4
  • 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.
Finish and serve
5
  • Divide pasta between bowls.
  • Top with fried caper-panko mixture.
  • Sprinkle remaining chili flakes over top, if you like.

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