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Preheat the oven to 325°F. Cook the turkey roast according to packaging instructions.
- In a pan, bring water to a boil and cook the Fettuccine as per packaging instructions.
- In another pan, stir the shallots in oil and butter. Add the garlic flower and chili flakes. Continue cooking for 2 minutes. Add the spinach and cook until its size decreases.
- Pour the cream. Mix well. Bring to a boil.
- Add the lemon juice and lemon twist. In the end, add the fresh parsley. Serve hot on a bed of pasta with turkey roasts cuts.