Turkey Gorgonzola Pasta
| Turkey Gorgonzola Pasta |
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| 3 oz |
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olive oil |
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| 4 |
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Cloves garlic freshly chopped |
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| 1 oz |
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kalamata olives pitted and sliced |
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| 2 oz |
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whole leaf spinach washed and dried |
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| 1 oz |
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dry white wine |
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| 8 oz |
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sundried tomato turkey breast, cut into 1-inch strips |
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| 1 lb |
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black pepper linguini cooked |
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salt, to taste |
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pepper, to taste |
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| 3 oz |
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Gorgonzola cheese crumbled |
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| 1 |
Heat oil in a saute pan. Add the garlic, olives, and spinach. Saute until the oil becomes fragrant, continue sauteing until the spinach wilts. Add the wine and continue sauteing for 1 minute. |
| 2 |
Add the turkey and cooked pasta; cook until heated through, season to taste. |
| 3 |
Transfer to an oven-proof baking dish and top with Gorgonzola cheese. Place the dish under a broiler to melt the cheese. |
| 4 |
Serve immediately. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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716.00 |
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| Calories From Fat (40%) |
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287.65 |
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% Daily Value |
| Total Fat 32.83g |
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51% |
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| Saturated Fat 7.88g |
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39% |
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| Cholesterol 43.37mg |
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14% |
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| Sodium 1136.94mg |
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47% |
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| Potassium 379.07mg |
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11% |
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| Carbohydrates 77.35g |
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26% |
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| Dietary Fiber 3.07g |
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12% |
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| Sugar 2.08g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 74.28g |
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| Protein 27.19g |
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54% |
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| Recipe Type |
| Main Dish, Pasta |
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| Recipe Source |
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Source: The National Turkey Federation
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