Spicy Italian Tomato Bucatini

with Turkey Scallopini and Spinach

25 min

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Contains: Milk, Sulphites, Wheat, and Gluten.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.

What We'll Send

White Cooking Wine
Garlic
Turkey Breast Sliced
Bucatini
Fire Roasted Tomatoes
Italian Parsley
Parmesan Cheese
Red Pepper Flakes
Fresh Basil
Tomato Paste
Spinach
Spice Blend
Oregano, Basil Dried, Thyme Dried, Roasted Garlic Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 941
Fat 34g
Protein 53g
Carbohydrates 107g

Cooking Directions

0

Tip: Be sure to reserve pasta water before draining pasta in Step 1.

1

Cook Pasta
- Bring 2 1/2 litres salted water to a boil in a large pot.
- Once boiling, add bucatini pasta and cook for 7-8 minutes, or until al dente.
- Reserve ½ cup pasta water and drain pasta in a fine mesh sieve.

2

Prepare Ingredients
- Wash basil, Italian parsely and spinach.
- Pick and chop basil and parsley leaves.
- Roughly chop spinach.
- Drain turkey scallopini and pat dry with paper towel.
- Cut turkey into 1 inch pieces. Season with salt and pepper.

3

Cook Turkey
- Heat 2 tbsp. olive oil in a large wide saucepan over medium-high.
- Once hot, add turkey and cook for 2-3 minutes, or until no longer pink on the outside.
- Remove from saucepan and set aside.

4

Start Diavolo Sauce
- In same saucepan over medium-high heat, add garlic, spice blend, and red pepper flakes to taste.
- Cook for 30 seconds or until fragrant.
- Stir in white cooking wine and tomato paste.
- Add fire-roasted tomatoes and reduce heat to medium-low.
- Return turkey to saucepan.
- Cook for 5-7 minutes until turkey is cooked to an internal temperature of 165°F.

5

Finish Sauce
- When pasta from Step 1 is cooked, add ¼ cup reserved pasta water to sauce with 1 tbsp. butter.
- Add spinach, basil, and parsley to sauce. Cook for 1 minute or until spinach is bright green and tender.
- Stir in pasta to coat evenly.
- Season to taste with the following: salt, pepper, and more red pepper flakes if desired.

6

Serve
- Divide pasta and turkey onto serving dishes.
- Garnish with parmesan cheese.
- Enjoy!

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