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Ingredientes
- 1/2 pkt orecchiette or possibly penne pasta
- 4 slc bacon or possibly 5 slices prosciutto
- 4 lrg ripe tomatoes
- 2 clv garlic
- 2 c. cooked leftover turkey strips
- 1/3 c. dry white wine Generous pinches sugar, salt and freshly grnd pepper
- 1/4 c. minced fresh basil or possibly 1 Tbsp. dry basil
- 10 ounce bag baby spinach
- 1/2 c. shredded mozzarella or possibly Asiago cheese (optional)
Direcciones
- Cook pasta in a large pot of boiling salted water till al dente, from 10 to 12 min. Meanwhile, slice bacon into bite-size pcs or possibly, if using prosciutto, slice into long strips. Coarsely chop unpeeled tomatoes. Peel garlic, then slice into slivers. Slice turkey into thin bite-size strips and set aside separately.
- In a large wide saucepan set over medium-high heat, add in bacon and stir often till it starts crisp, from 3 to 5 min. Add in garlic and stir-fry for 2 min. Add in tomatoes along with their juice and seeds, wine, sugar, salt and pepper and dry basil if using.
- Stir, scraping any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, till liquid is reduced by half, from 7 to 9 min. Stir in turkey. Stir in prosciutto, if using instead of bacon.
- When pasta is cooked, drain well. Immediately add in to turkey mix in pan.
- Toss over medium heat till pasta is proportionately coated. Sprinkle with fresh basil, if using, and spinach. Toss just till spinach starts to wilt, from 1 to 2 min. Serve immediately sprinkled with cheese, if you wish.
- (A novel approach to the classic sandwich!)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 3 servings | |
| Calories 439 | |
| Calories from Fat 227 | 52% |
| Total Fat 25.33g | 32% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 580mg | 24% |
| Potassium 1347mg | 38% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.51g | 4% |
| Protein 35.69g | 57% |
