Spaghetti with Tomato Sauce
This variation of classic Bolognese with turkey filet is lower in fat but maintains the same amount of flavor.
Don't be afraid of canned tomatoes! Tomatoes owe their color to lycopene, which protects our cells from harmful free radicals.
(Percentage of daily recommendation)
|Calorie||681 kcal||(32 %)|
|Protein||54 g||(55 %)|
|Fat||16 g||(14 %)|
|Carbohydrates||76 g||(51 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8 g||(27 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||4.6 mg||(38 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||29.7 mg||(248 %)|
|Vitamin B₆||1.1 mg||(79 %)|
|Folate||92 μg||(31 %)|
|Pantothenic acid||1.8 mg||(30 %)|
|Biotin||23.2 μg||(52 %)|
|Vitamin B₁₂||0.9 μg||(30 %)|
|Vitamin C||34 mg||(36 %)|
|Potassium||1,205 mg||(30 %)|
|Calcium||225 mg||(23 %)|
|Magnesium||129 mg||(43 %)|
|Iron||5 mg||(33 %)|
|Iodine||15 μg||(8 %)|
|Zinc||5.1 mg||(64 %)|
|Saturated fatty acids||4.3 g|
|Uric acid||275 mg|
Peel the onion and garlic and dice finely.
Rinse turkey breast, pat dry with paper towels and cut into narrow strips. Season with salt and pepper.
Rinse tomatoes and cut out stems. Cut tomatoes into quarters, then into large pieces.
Rinse thyme, shake dry and pluck the leaves.
Heat oil in a pot. Cook turkey until seared on both sides. Remove from pan.
Sauté garlic and onion until golden brown in same pot. Add canned tomatoes with their juices, fresh tomatoes and thyme. Generously season with salt and pepper. Cook over medium heat for about 10 minutes.
Meanwhile, cook spaghetti in a large pot of boiling salted water until al dente according to package instructions.
When pasta is almost finished cooking, add the turkey to the tomato sauce and simmer for about 10 minutes.
Meanwhile, rinse spinach leaves, shake dry and chop coarsely.
Finely grate Parmesan cheese.
Drain spaghetti. Season tomato sauce with salt and pepper and toss with the pasta. Sprinkle with chopped spinach and Parmesan cheese and serve immediately.