Roast Turkey with Tomato Sauce and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 23.55 g | (24 %) | ||
| Fat | 26.53 g | (23 %) | ||
| Carbohydrates | 89.31 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.71 g | (12 %) |
| Vitamin A | 170.25 mg | (21,281 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.42 mg | (12 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.14 mg | (51 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 38.04 μg | (13 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 7.23 μg | (16 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 28.57 mg | (30 %) | ||
| Potassium | 814.25 mg | (20 %) | ||
| Calcium | 56.13 mg | (6 %) | ||
| Magnesium | 35.85 mg | (12 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 3.37 g | |||
| Cholesterol | 23.74 mg |
Ingredients
- Ingredients
- 1 pc turkey breasts (600 grams)
- 2 garlic cloves
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 8 small shallots
- 600 grams Tomatoes
- 1 Tbsp chopped parsley
- 1 tsp thyme
- ½ tsp chopped rosemary
- 100 grams black Olives (without pits)
- 200 milliliters Chicken broth
- 1 sm can crushed Tomatoes
- 400 grams green Tagliatelle
- 1 Tbsp balsamic vinegar
Preparation steps
Season 3 tablespoons olive oil with a little salt and pepper. Peel garlic and squeeze through a press into oil. Coat the turkey, cover and let rest about 30 minutes.
Peel shallots and cut in half lengthwise. Blanch tomatoes for a few seconds, peel, quarter, core and cut the quarters into slices. Chop olives.
Heat the remaining olive oil in a roasting pan and roast the turkey in it on all sides. Add shallots and sauté until translucent. Add broth, crushed tomatoes, thyme and rosemary, gently mix and cook in a preheated oven (160°C, approximately 325°F) for 15 minutes. Add the tomato wedges and olives and cook another 20 minutes.
Meanwhile, cook the pasta in boiling salted water until al dente.
Lift the turkey out and cut into slices. Season the tomato and shallot sauce with balsamic vinegar, salt and pepper. Stir in the parsley.
Drain pasta.
Serve turkey meat on plate with the sauce and pasta.
