Pasta with Turkey Tomato Sauce

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Pasta with Turkey Tomato Sauce
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
837
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie837 cal.(40 %)
Protein56 g(57 %)
Fat34 g(29 %)
Carbohydrates76 g(51 %)
Sugar added1 g(4 %)
Roughage6.9 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.7 μg(4 %)
Vitamin E3.7 mg(31 %)
Vitamin K13.4 μg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin26.4 mg(220 %)
Vitamin B₆0.9 mg(64 %)
Folate77 μg(26 %)
Pantothenic acid2 mg(33 %)
Biotin19.8 μg(44 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C25 mg(26 %)
Potassium1,013 mg(25 %)
Calcium531 mg(53 %)
Magnesium115 mg(38 %)
Iron3.3 mg(22 %)
Iodine35 μg(18 %)
Zinc6.2 mg(78 %)
Saturated fatty acids16.7 g
Uric acid234 mg
Cholesterol117 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
400 grams macaroni (or bucatini)
1 onion
1 garlic clove
2 Red chili peppers
1 stalk Celery
3 Tbsps olive oil
1 sm can Tomatoes (canned)
2 tsps Wine vinegar
1 pinch sugar
salt
peppers
500 grams Turkey cutlets
2 beautiful, red Tomatoes
150 grams Whipped cream
150 grams Parmesan (freshly grated)
How healthy are the main ingredients?
TomatoWhipped creamParmesanCeleryolive oilsugar

Preparation steps

1.

Peel garlic and onions and chop both. Rinse celery, trim and cut into slices. Set aside celery leaves.

2.

Rinse chile peppers and cut into rings.

3.

Blanch celery for about 4 minutes in a pot of boiling salted water, then drain, rinse with cold water and drain again.

4.

Heat 1 tablespoon oil in a pan, saute onions until soft, add chile peppers and garlic, sauté briefly, then add canned tomatoes and juice and mix. Crush tomatoes with a potato masher. Simmer over low heat for about 20 minutes, add vinegar and sugar and season with salt and pepper.

5.

Cook pasta in a pot with plenty of boiling salted water until al dente.

6.

Cut turkey into strips. Heat remaining oil in a pan, fry turkey on all sides, remove from the pan, set aside and keep warm.

7.

Blanch tomatoes in a pot of boiling salted water, peel, halve, remove seeds and chop. Season tomatoes with salt and pepper.

8.

Add cream to the pan, mix, add turkey, tomatoes, celery, mix thoroughly, boil again and season to taste with salt and pepper. Add drained pasta and mix.

9.

Serve garnished with celery leaves and fresh Parmesan.