Mozza-Roasted Red Pepper Turkey
et spaghetti tomate-courgette
Notre partie préférée de la dinde rôtie avec mozzarella et poivrons rouges? Le fromage croustillant sur le dessus! Chaque bouchée est croustillante, salée et fromagée. Servi avec de tendres courgettes à l’italienne et des pâtes parfaitement al dente, le souper de ce soir est simple, mais raffiné!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Portions de poitrine de dinde
370 ml
Tomates broyées
ml
Poivrons rôtis
tasse(s)
Mozzarella, râpée
1 cs
Assaisonnement italien
(Peut contenir Soya, Triticale, Sésame, Noix, Lait, Moutarde, Sulfites, Blé, Arachides)
pièce(s)
Courgette
170 g
Spaghettis
Pas inclus dans votre livraison
1 cs
Beurre non salé*
¾ cs
Huile*
0.13 cc
Sel et Poivre*
1 cs
Beurre*
1 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Add spaghetti to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return the pasta to same pot.
While the water boils for the spaghetti, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Drain the roasted red peppers. Pat the turkey dry with paper towels. Season with salt and pepper. Sprinkle all over with half the Italian seasoning. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Carefully top the turkey with the red peppers, 1/4 cup crushed tomatoes, then the mozzarella cheese. Bake, in the middle of the oven, until turkey is cooked through and cheese is melted, 10-12 min.**
While the turkey roasts, add 1/2 tbsp oil to the same pan, then add the zucchini. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Add the remaining tomatoes and remaining Italian seasoning, then reduce heat to medium-low. Cook, stirring often, until slightly thickened, 1-2 min.
Once the pasta is done, pour the tomato-zucchini sauce into the large pot with the pasta. Add 2 tbsp butter and toss to combine. Season with salt and pepper.
Divide the pasta and tomato-zucchini sauce between plates. Top with the mozza-roasted red pepper turkey.