In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Turkey and Pasta Florentine
A homemade white sauce with chopped spinach will satisfy the heartiest of eaters. Combined with rice pasta and leftover turkey this recipe makes a scrumptious complete meal.
4-6 servings
25 minutes to assemble
25 minutes to bake
Total time: 50 minutes
1/2-16 oz box (8 oz) Notta Pasta Spaghetti 3 tablespoons butter 1/2 cup finely chopped onion 2 cups milk or half-and-half, divided 2 teaspoons Dijon mustard 1 teaspoon salt Pepper to taste 1 tablespoon potato starch 2 cups shredded cheddar cheese, divided 1-10 oz package frozen chopped spinach, thawed 3-4 cups sliced turkey
- Put a large pot of salted water on to boil. Preheat oven to 375°F. Oil or butter a two quart baking dish.
- Melt butter in a skillet over a medium high heat. Add onions and cook until slightly browned. Add 1 1/2 cups of the milk, mustard, salt and pepper. Stir and bring to a boil.
- Whisk remaining 1/2 cup milk with potato starch and add to skillet along with 1 cup of cheese and spinach (squeezed dry). Bring mixture back to boil and reduce heat to simmer. Stirring, cook until sauce is thickened.
- Cook Notta Pasta according to directions on box. Rinse quickly, drain and pour back into pot. Add 1 cup of the sauce to pasta and mix until combined. Spread into baking dish.
- Lay turkey on top of pasta and cover with remaining sauce. Top with remaining cup of cheese. Bake for 25 minutes. Broil last 5 minutes to color cheese. Serve.
Turkey and Pasta Florentine
Nutrition Facts:*
CALORIES: 830
FAT: 36g
CHOLESTEROL: 190mg
SODIUM: 1280mg
CARBS: 59g
PROTEIN: 66g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
