This is a simple,
healthy tagliatelle (Italian classic long, flat pasta) dish, served
with tomato sauce which is tossed with garlic, spring onions,
courgette and shredded basil and seasoned with salt and freshly
ground black pepper. Strips of smoked turkey are added to the plate
of pasta to make it a substantial dish.
Courgette
(British, and particularly the New Zealand
name for zucchini, a summer squash
resembling a cucumber)
is
low in calories and contains a good source of vitamin A, manganese,
folate, and potassium. Manganese is known for its ability to speed up
the metabolism, hence make it a perfect healthy diet food.
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Ingredients :
-
2 tsp olive oil
-
1 bunch spring onions, trimmed and
diagonally sliced
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1 garlic clove, peeled and crushed
-
1 small courgette, trimmed, sliced and
cut in half
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4 tbsp dry white wine
-
400g can chopped tomatoes
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2 tbsp freshly shredded basil
-
salt and freshly ground black pepper
-
225g / 8oz spinach and egg tagliatelle
-
225g / 8oz smoked turkey breast, cut
into strips
-
small fresh basil leaves, to garnish
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Method :
-
Heat the oil in a saucepan. Add the
spring onions and garlic and gently cook for 2-3 minutes, until begin to soften. Stir in the sliced courgette and cook for 1
minute.
-
Add the wine and let it bubble for 1-2
minutes. Stir in the chopped tomatoes, bring to the boil and simmer
uncovered over a low heat for 15 minutes, or until the courgettes are
tender and the sauce slightly reduced. Stir the shredded basil into the
sauce and season to taste with salt and pepper.
-
Meanwhile, bring a large pan of salted
water to the boil. Add the tagliatelle and cook for 10 minutes, until
al dente or according to the packet instructions. Drain thoroughly.
-
Return the tagliatelle to the pan, add
half the tomato sauce and toss together to coat the pasta thoroughly in
the sauce. Cover with a lid and reserve.
-
Add the strips of turkey to the remaining
sauce and heat gently for 2-3 minutes until piping hot. Divide the
tagliatelle among four serving plates. Spoon over the sauce, garnish
with basil leaves and serve immediately.
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