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Tracy Mulder
Tagliatelle with courgette and turkey breast
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Ingredients
Directions
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Additional requirements: hand blender.
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Provide equal pieces of turkey breast.
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Chop the onion.
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Chop the garlic.
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Cut the zucchini into cubes.
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Boil the tagliatelle in a pan with plenty of water and a little salt in ten to twelve minutes until al dente.
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Heat the butter in a frying pan and spoon in the onion, garlic, zucchini and Italian herbs.
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Add some salt and pepper and smother the zucchini covered in eight minutes until tender.
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Rub the pieces of turkey with salt, pepper and olive oil and fry them in a frying pan over medium-high heat in eight to ten minutes until nicely browned and done, turning them regularly.
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Spoon a full serving spoon of past cooking liquid with the zucchini and bring it to a boil.
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Puree everything with the hand blender into a smooth sauce.
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Let the sauce reduce a little if necessary.
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Drain the tagliatelle in a colander and scoop the pasta through the sauce.
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Serve the tagliatelle with sauce in deep plates and put a piece of turkey breast on it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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