Monday, August 07, 2006

Turkey Florentine Pasta (with a kick)

So I sort of made this up as I went along, and it turned out REALLY well. Though it features 3 kinds of turkey (turkey sausage, turkey bacon and turkey breast) this could easily be made into a delish vegan recipe. I would replace the meats with veggies like mushrooms, peppers and green beans.

The secret punch to this recipe is the small amount of hot sauce and worcestershire sauce, so if you're planning to try this recipe, do not omit them. I also used spinach artichoke pasta for the first time, which was a delightful alternative to using wheat pasta. (which I cannot acquire the taste for) Overall, major success. This dish is really pretty and rather inexpensive, which makes it great for company. If you make it vegan style, let me know what you think... :)

Turkey Florentine Pasta

1 lb ground turkey

1/2 lb turkey bacon (chopped)

1 lb spinach artichoke fettuccini

1 medium onion (chopped)

1 Tbsp. hot sauce

1 Tbsp. worcestershire sauce

1 14 oz can tomatoes (with italian herbs)

half (regular size) jar of spaghetti sauce

shredded cheese (for garnish)

salt and pepper (to taste)

2 Tbsp. minced garlic

Bring large pot of water to a boil, add pasta and cook until al dente. (approx. 7-8 minutes) Heat skillet on medium heat, add olive oil to cover bottom. Add chopped bacon, fry until crisp. Transfer bacon to paper towel to drain excess oil. Add ground turkey to pan, and crumble as it browns. When no longer pink, add worcestershire sauce and hot sauce to meat. Sprinkle with cracked pepper and salt, to taste. Add the garlic and onions to meat, fry until onions are tender. (stirring constantly) Return bacon to pan, add tomatoes and spaghetti sauce to pan. Drain pasta, and add to pan. Reduce heat, and combine pasta with other ingredients. Serve with shredded cheese for garnish.

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Congrats on the errand running business. Get your info together and I'll do your website. and business cards.

And great photo.
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