Hi
we have today recipe of : Easy method of cooking of spaghetti with lemon and kale
Ingredients
4 c. tsp (20 mL) olive oil, divided
4 c. tsp (20 mL) capers, drained and rinsed
* Bonus: 4 c. makers provide only 3 calories
3 cups (750 mL) torn kale leaves, loosely packed (90 g)
* Bonus: one serving provides six times the daily recommended amount of vitamin K.
1 c. tsp (15 mL) fresh lemon juice
2 cloves garlic, minced
1/3 cup (80 mL) whole wheat flour
2 cups (500 mL) cherry tomatoes, halved
* Bonus: this amount provides only 54 calories (and amount of vitamin C)
1 egg
1/2 c. tsp (2 mL) dried Italian seasoning
* Tip: use or basil oregano and dried
4 thin turkey cutlets
* Tip: If you do not find as finely sliced turkey, use 450 g of common scallops and the Slim-mallet.
250 g of whole wheat spaghetti
1 cup (250ml) chicken broth with reduced sodium
Preparation
Boil salted water in a large saucepan and cook the pasta according to the manufacturer's instructions. Meanwhile, in a shallow dish, beat the egg with a squirt of water. In another shallow dish, combine flour and Italian seasoning; salt and pepper to taste.
Dip the turkey pieces in egg mixture then into the flour mixture. In a large nonstick skillet, heat 2 tbsp. tsp (10 ml) olive oil over medium-high heat; in turning once, cook half the turkey pieces about 5 minutes or until they are timely. Cook the other pieces of turkey (using the remaining oil as needed). Keep warm and covered in a plate.
In the pan, boil kale, tomatoes, broth, garlic and capers about 4 minutes or until liquid is reduced by half. Stir in lemon juice; salt and pepper to taste.
Drain the cooked pasta and return to pot; add the sauce and stir. Divide among 4 plates and add the pieces of turkey. Garnish with lemon wedges.
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Enjoy
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