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🍽️ Turkey Rolls with Zucchini Cream Sauce

706 kcal · 30 min · 4 servings

Ingredients

• 600 g thin turkey cutlets (4 thin turkey cutlets)
• salt
• pepper
• 4 slices Parma ham
• a few sage leaves
• a few basil leaves
• a few thyme leaves
• wooden skewers
• 200 ml poultry stock (from the jar)
• 1 zucchini
• 150 g cherry tomatoes
• 1 tbsp olive oil
• 2 tsp tomato paste
• 200 ml whipping cream
• salt
• pepper
• 250 g spaghetti
• herb leaves (for garnish)

Instructions

1. 1. Place the turkey cutlets in a freezer bag.
2. 2. Pound the meat flat using a meat mallet or the bottom of a pot.
3. 3. Season the cutlets with salt and pepper.
4. 4. Top each cutlet with a slice of Parma ham.
5. 5. Distribute fresh herb leaves over the ham.
6. 6. Roll the cutlets up tightly.
7. 7. Secure the rolls with wooden skewers.
8. 8. Heat oil in a large pan.
9. 9. Fry the turkey rolls on all sides.
10. 10. Pour poultry stock into the pan.
11. 11. Simmer the rolls for about 15 minutes.
12. 12. Rinse the zucchini and slice it.
13. 13. Rinse the tomatoes and halve them.
14. 14. Heat olive oil in a separate large pan.
15. 15. Fry the zucchini and tomato slices in it.
16. 16. Stir tomato paste into the vegetables.
17. 17. Add cream.
18. 18. Simmer until the sauce is creamy.
19. 19. Season the sauce with salt and pepper.
20. 20. Cook the spaghetti in plenty of salted water until al dente (firm to the bite).
21. 21. Drain the pasta.
22. 22. Serve the pasta with the sauce and turkey rolls.
23. 23. Garnish the dish with fresh herb leaves.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 706
• Protein: 45 g · Fett/Fat: 36 g · Carbs: 63 g