1 lb linguine or spaghetti or thin spagh, etti, uncooked
1 1/2 lb turkey cutlets - cut into 1/2-inch, strips
1 tbsp soy sauce
1 tbsp white wine vinegar
2 tsp cornstarch
1 tsp lemon pepper
2 tbsp olive or vegetable oil
6 medium green onions, sliced
1 medium fresh lemon cut into 10 thin slice, s and slivered
1 garlic clove, finely minced
10 oz fresh spinach, washed, - drained and cho
Directions
Prepare pasta according to package directions; drain.
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.
In large skillet, over medium heat, saute 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.
Spoon over hot pasta and garnish with parsley and lemon slices, if
desired.
Each serving provides: 571 Calories; 47.8 g Protein; 75.5 g
Carbohydrates; 7.7 g Fat; 97.2 mg Cholesterol; 278 mg Sodium.
Calories from Fat: 12%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6 servings
Lemon Turkey Stir-Fry & Pasta Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit; Italian; Pasta
The History of Recipes
We are able to track the history of written recipes way back into the distant past, in fact as far into history as pharonic Egypt, and quite possibly further than that. However, sadly, these old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. As we move on, there are some books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the indian food that appears on menues today, but instead accounts of the types of meals on the tables of the rich people of the period. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy lands, including rosemary and coriander. These new herbs and spices created an increase in recipe publications, some of which are kept safe in private cookery archives. During the following few hundred years, the powerful families of the West strove to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. By the advent of the 20th century, recipe books are greatly in demand as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Lemon Turkey Stir Fry & Pasta recipe.
