Leftover turkey pasta
Wholewheat Pasta, dry
225 g, tagliatelle
1 medium, finely chopped
1 clove(s), crushed
6 sprig(s), leaves picked and chopped
Half Fat Crème Frâiche
½ zest(s) of 1
Sun Dried Tomatoes
75 g, drained and thinly sliced
Turkey breast, skinless, grilled
300 g, cooked and shredded
- Cook the tagliatelle in a pan of boiling water for 10-12 minutes or until al dente. Drain, reserving some of the cooking water.
- Heat the oil in a large pan set over a medium heat, add the onion and cook for 5-10 minutes, adding the garlic and thyme during the final minute of cooking time. Add the crème fraîche and cook for a further 1-2 minutes. Stir through the lemon zest.
- Meanwhile, put the spinach in a microwave-safe dish and cook, covered, on high for 2 minutes to wilt. Add the wilted spinach, sun-dried tomatoes, turkey and pasta to the pan with the sauce. Stir to combine, adding some of the reserved cooking water to loosen if needed, until the turkey is warmed through. Season to taste, then scatter over the parmesan to serve.