QUICK LINGUINE WITH TURKEY RAGU FOR TWO
This lovely meal for two is done in about 30 minutes. It tastes decadent but is pretty healthy! While you may certainly combine the cooked linguine with the sauce, I prefer to serve the sauce on top of the linguine.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
- Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
- Serve sauce on top of the drained linguine.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 44.7 g, Cholesterol 114.8 mg, Fat 24.5 g, Fiber 3.7 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 1509.6 mg, Sugar 6.9 g
TURKEY LINGUINE
Here's a combination I concocted to use when I'm in a hurry. It's a quick, delicious and complete meal that I frequently serve to guests. You may want to keep it a secret that you prepared this attractive, colorful skillet dish in just half an hour!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 331 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 608mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
TURKEY LINGUINE WITH TOMATO CREAM SAUCE
I love an easy weeknight meal! This meal comes together quickly and uses up that half block of cream cheese that ends up in the fridge. -Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes., Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.
Nutrition Facts : Calories 510 calories, Fat 18g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 981mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 5g fiber), Protein 32g protein.
TURKEY BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
LEMON WHOLE-GRAIN LINGUINE WITH TURKEY MEATBALLS
The meatballs are the star of this comforting high-fiber dish. Make them on their own and serve as a mini appetizer or add them to your favorite pasta recipe. For moister, more flavorful meatballs, be sure to use ground turkey, not ground turkey breast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 475 degrees F. Bring a large pot of unsalted water to a boil. Spray a rimmed baking sheet with cooking spray.
- Add the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 teaspoons salt, 3/4 teaspoon black pepper, fennel seeds and red pepper flakes to a large bowl and mix with your hands until evenly combined. Form the mixture into 24 meatballs (about 1 1/2 tablespoons each) and place them on the prepared baking sheet, evenly spaced. Spray the meatballs with cooking spray and roast until cooked through, 12 to 15 minutes, turning each meatball over about halfway through.
- Meanwhile, add the linguine to the boiling water and cook according to package directions. Strain, reserving 1 cup pasta cooking water.
- Bring the reserved pasta water, cream and oil to a boil in a large saucepan over high heat. Add the linguine and toss to combine. Add the lemon juice and meatballs and toss to combine. Add the remaining 1/4 cup Parmesan and 1/8 teaspoon salt and toss to combine. Adjust seasoning with salt if needed.
- Transfer the linguine and meatballs to four large pasta bowls or a large rimmed platter. Sprinkle with the lemon zest and torn basil.
LINGUINE WITH TURKEY SAUSAGE AND PEPPERS
This classic Italian-American combination is made light and bright with turkey sausage and yellow bell peppers. Arugula gives the dish a peppery taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
- Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
- Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
- Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.
Nutrition Facts : Calories 498 g, Fat 16 g, Fiber 3 g, Protein 24 g
LINGUINE WITH TURKEY SAUSAGE AND PESTO
Provided by Dianne Jefferies
Categories Herb Mushroom Pasta Pepper turkey Sauté Sausage Fall Bon Appétit Washington
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add sausage, bell pepper, mushrooms and green onions. Sauté mixture until vegetables soften, about 7 minutes. Add pasta, pesto sauce and 1/2 cup Parmesan. Toss until mixture is combined. Season to taste with salt and pepper. Divide pasta mixture among plates. Pass additional Parmesan separately.
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