Italian style bavette pasta with spinach and turkey
6 servings
40 minutes
Pasta bavette with spinach and turkey is a refined dish of Italian cuisine that combines the tenderness of turkey, the freshness of spinach, and the rich flavor of tomatoes. Flat spaghetti absorbs the aroma of the sauce well, while grated parmesan adds a delicate spiciness. The dish is prepared in one saucepan, preserving the flavor of each ingredient and making it particularly rich. The recipe resembles traditional Italian seafood pastas but uses dietary turkey meat instead, making it lighter and healthier. This pasta will be an excellent choice for a cozy family dinner or a romantic evening, with green basil adding fresh Mediterranean notes.
1
Let's prepare all the ingredients. Chop the onion, mince the garlic. Cut the turkey fillet into strips. Grate the parmesan on a fine grater.
- Onion: 1 head
- Garlic: 2 cloves
- Turkey fillet: 300 g
- Grated Parmesan cheese: 50 g
2
In a deep skillet, sauté chopped onion and pieces of turkey fillet in olive oil for 20-25 minutes, stirring.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Turkey fillet: 300 g
3
Pour about 1 liter of water into a saucepan, add garlic, frozen spinach, chopped tomatoes, salt, spices, and broken in half bavette pasta. If there's not enough water to cover all ingredients, add more. Season with salt and pepper. Cover with a lid.
- Garlic: 2 cloves
- Frozen spinach: 200 g
- Chopped tomatoes in their own juice: 500 g
- Bavette: 250 g
- Salt: pinch
- Ground allspice: pinch
4
After boiling, open the lid and cook on medium heat for 10 minutes, stirring. I like pasta al dente. If you prefer it more cooked, close the lid and let it sit for a few more minutes after turning off.
- Bavette: 250 g
5
Excess water can be drained. When serving, garnish with chopped green basil (optional) and grated Parmesan cheese.
- Grated Parmesan cheese: 50 g