1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 1/2 pounds turkey cutlets, cut into 1/2-inch strips
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 teaspoons cornstarch
1 teaspoon lemon pepper
2 tablespoons olive oil
OR
2 tablespoons vegetable oil
6 medium green onions, sliced
1 medium fresh lemon, cut into 10 thin slices and slivered
1 clove garlic, finely minced
1 10-ounce bag fresh spinach, washed, drained and chopped
Servings: 6
1. Prepare pasta according to package directions; drain.
2. In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
3. In large skillet, over medium heat, sauté turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted.
4. Spoon over hot pasta and garnish with parsley and lemon slices, if desired
1 1/2 pounds turkey cutlets, cut into 1/2-inch strips
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 teaspoons cornstarch
1 teaspoon lemon pepper
2 tablespoons olive oil
OR
2 tablespoons vegetable oil
6 medium green onions, sliced
1 medium fresh lemon, cut into 10 thin slices and slivered
1 clove garlic, finely minced
1 10-ounce bag fresh spinach, washed, drained and chopped
Servings: 6
1. Prepare pasta according to package directions; drain.
2. In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
3. In large skillet, over medium heat, sauté turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted.
4. Spoon over hot pasta and garnish with parsley and lemon slices, if desired
Last edited:
