Spaghetti With Turkey And Tomato Sauce
- Total Time
- 25 minutes
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Ingredients
- 3tablespoons olive oil
- Ā¾cup finely chopped celery, about two ribs
- Dash of garlic powder
- 3tablespoons tomato paste
- 1cup water
- Ā½teaspoon dried rosemary
- 2dashes Tabasco sauce
- 2tablespoons capers, crushed
- 2teaspoons Dijon-style mustard
- Pepper to taste
- ā pound of spaghetti
- Salt to taste
- 1teaspoon butter
- Ā¼pound cooked turkey, julienned
Nutritional analysis per serving (2 servings)
708 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 34 grams protein; 823 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Put 2 tablespoons of olive oil in a saucepan over medium heat.
- Step 2
Add the celery and garlic powder and saute 1 minute over low heat. Add the tomato paste and water and blend together. Add the rosemary, Tabasco and capers and simmer 10 minutes. Add mustard and pepper to taste, and continue simmering a minute or two.
- Step 3
Meanwhile, bring 2 quarts water to a boil in pot. Add the spaghetti with a dash of salt. Cook 7 or 8 minutes or until done.
- Step 4
While the spaghetti cooks, melt the butter in a saucepan and cook the turkey enough to warm it.
- Step 5
Drain the spaghetti and mix in the remaining olive oil. Place the spaghetti on a platter. Pour sauce around it and in a central well. Place turkey in a ring around the central well.
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