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🍝 Spicy Spaghetti with Turkey Strips and Tomatoes

681 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 300 g turkey breast fillet
• salt
• pepper
• 2 large ripe tomatoes
• 1 sprig thyme
• 2 tbsp olive oil
• 240 g peeled tomatoes (drained weight; can)
• 200 g whole wheat spaghetti
• 50 g young spinach (or arugula)
• 20 g parmesan (1 piece)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Cut the onion and the garlic into fine cubes.
3. 3. Rinse the turkey fillet under cold water.
4. 4. Pat the turkey fillet dry with kitchen paper.
5. 5. Cut the turkey fillet into thin strips.
6. 6. Season the turkey strips with salt and pepper.
7. 7. Wash the fresh tomatoes.
8. 8. Cut out the hard stem ends of the tomatoes in a wedge shape.
9. 9. Quarter the tomatoes.
10. 10. Cut the tomato quarters into coarse pieces.
11. 11. Wash the thyme.
12. 12. Shake the thyme dry.
13. 13. Pluck the thyme leaves from the stems.
14. 14. Heat the oil in a large pan.
15. 15. Fry the turkey strips in the pan on all sides.
16. 16. Remove the browned turkey strips from the pan.
17. 17. Place the turkey strips on a plate.
18. 18. Set the turkey strips aside.
19. 19. Sauté the onion and garlic cubes in the remaining fat until golden brown.
20. 20. Add the canned tomatoes including the juice to the pan.
21. 21. Add the fresh tomato pieces to the pan.
22. 22. Add the thyme leaves to the pan.
23. 23. Season the sauce generously with salt and pepper.
24. 24. Let the sauce simmer and reduce for ten minutes over medium heat.
25. 25. Fill a large pot with water.
26. 26. Salt the water in the pot.
27. 27. Bring the salted water to a boil.
28. 28. Add the spaghetti to the boiling water.
29. 29. Cook the spaghetti al dente according to package instructions.
30. 30. After ten minutes of cooking time, add the turkey strips back to the tomato sauce.
31. 31. Stir the turkey strips into the sauce.
32. 32. Let the sauce with the meat simmer and reduce for another ten minutes.
33. 33. Wash the spinach leaves.
34. 34. Shake the spinach leaves dry.
35. 35. Chop the spinach leaves coarsely.
36. 36. Grate the Parmesan cheese finely.
37. 37. Drain the spaghetti.
38. 38. Taste the tomato sauce again and adjust with salt and pepper.
39. 39. Mix the tomato sauce immediately with the drained pasta.
40. 40. Spread the chopped spinach over the pasta.
41. 41. Spread the grated Parmesan over the pasta.
42. 42. Serve the dish hot.

Nutrition per serving

• kcal: 681
• Protein: 54 g · Fett/Fat: 16 g · Carbs: 76 g