Whole wheat pasta with turkey, peppers and paprika

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Turkey breast110 g
• Bell peppers150 g
• Onion40 g
• Paprika1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile cut the turkey breast into strips about 1 cm wide; wash the peppers, remove the seeds and pith and slice them thinly; peel the onion and slice it thinly.
3. Heat the olive oil in a wide frying pan over high heat and brown the turkey for 4 minutes, until golden and no longer pink; season with salt and set aside on a plate.
4. In the same pan, over medium heat, cook the peppers and onion with the paprika and a pinch of salt for 10 minutes, stirring, until soft and lightly caramelised; add a splash of water if they stick.
5. Meanwhile add the wholemeal pasta to the water and cook for the time on the packet, usually 10–12 minutes, until al dente.
6. Return the turkey to the pan, add the drained pasta and toss everything together for a minute.