Caserecce with Turkey, Creme Fraiche & Spinach
In this pasta dish with turkey and spinach, it's the creme fraiche that adds a touch of acidity for a wholesome combination.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 8 ounces turkey breast
- salt and pepper
- 2 teaspoons oregano
- 1 tablespoon butter
- 2 tablespoons pine nuts
- 4 ounces Caserecce pasta
- 1 bundle spinach
- 1/2 cup creme fraiche
- 1 garlic (NOTE 1)
Instructions
- Cut the turkey in small strips and season with salt, pepper and oregano.
- Place pine nuts on a baking sheet and place in over. Heat oven to 350 degrees. Bake until caramel brown, this is about the time the oven reaches the 350 degrees.
- Cut the thick stems off the spinach and discard. Wash the spinach.
- Mince the garlic.
- Cook the pasta in salted water, according to directions on the packaging.
- Cook the spinach until it is completely wilted and has turned bright green.
- Heat the butter in a skillet and add the turkey. Cook until almost done.
- Drain spinach in colander, chop it fine and squeeze out as much liquid as you can.
- Add to skillet: spinach, creme fraiche, garlic and mix.
- Add drained pasta and toss to coat. Add salt & pepper if needed.
- Divide pasta over plates or bowls and sprinkle with pine nuts. (NOTE 2)
Notes
- Use fresh garlic or garlic paste. 1 clove is 1 teaspoon of garlic paste.
- If you forgot how to roast pine nuts. Place pine nuts on a baking sheet and place in over. Heat oven to 350 degrees. Bake until caramel brown, this is about the time the oven reaches the 350 degrees.
Nutrition
Calories: 564kcal | Carbohydrates: 48g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Sodium: 301mg | Fiber: 3g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram