Ingredients
Serves 2 (each serving contains approximately 546 kcal, 33g protein, 18g fat, 65g carbohydrates)
- 150g wholewheat penne pasta
- 4 turkey rashers (100g)
- 1 garlic clove
- 1 tablespoon rapeseed or olive oil (15g)
- 400g passata (Italian sieved tomatoes)
- 30g baby spinach leaves
- Small handful fresh basil leaves (5g)
- 40g freshly grated Parmesan
- 2 teaspoons pumpkin seeds (10g)
- Freshly ground black pepper
Method
- Bring a large pan of water to the boil. Tip in the penne and give it one stir, then simmer for 10-12 minutes or according to packet instructions until just tender.
- Cut the turkey rashers into small pieces. Peel and crush the garlic.
- Heat a large non-stick frying pan over a medium to high heat. Add the oil and then tip in the turkey rashers and garlic. Sauté for 2-3 minutes until lightly golden.
- Pour in the passata and season with pepper. Bring to a simmer, then reduce the heat and simmer for another minute or two, adding a little of the pasta water if you think the sauce needs it.
- Drain the penne and tip into the turkey and tomato sauce with the spinach and tear in the basil. Gently mix until the spinach has wilted.
- Divide the turkey and tomato penne into bowls and scatter over the Parmesan and pumpkin seeds to serve.
