Linguine with turkey meatballs and roasted peppers
Serves 2 | prep 15 mins | total time
Linguine with turkey meatballs and roasted peppers
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Serves 2 | prep 15 mins | total time
Rate
Nutritional information (per serving)
Calories
639Kcal
Fat
21gr
Saturates
5gr
Carbs
60gr
Sugars
10gr
Fibre
7gr
Protein
52gr
Salt
1.2gr
Ingredients
- 150g dried linguine
- 50g streaky bacon, finely chopped
- 250g lean thigh turkey mince
- 2 pinches of crushed dried chilli
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 2 roasted peppers from a jar, sliced
- 100g spinach
- zest of 1 lemon, optional
Step by step
Get ahead
Make the meatballs a few hours ahead; chill.
For the pasta, bring a large pan of salted water to the boil. In a bowl, mix together the bacon, mince, chilli, fennel seeds and a pinch of salt. Form into 16 small balls.
In a large nonstick frying pan, fry the meatballs in half the oil, in batches, for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine to pack instructions.
Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach, lemon zest (if using) and some seasoning. Mix with the meatballs and divide between two warm bowls.
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Watch this...
How to plate up pasta
