Vegetable ribbon noodle pan with turkey strips

Ingredients for 2 servings:

• 3 large carrots
• 1 small broccoli
• 120 g tagliatelle pasta
• 400 g turkey strips
• 1 onion(s)
• 1 garlic clove(s)
• Salt
• Lemon pepper
• sage
• chili powder
• curry powder
• 1 small jar of white wine
• Fat for frying with butter flavor

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and chop the carrots, broccoli, onion, and garlic clove. Slice the carrots. Cut the broccoli into florets. Finely dice the onion and garlic clove. Bring salted water to a boil. Simmer the carrot slices for 4 minutes, then add the broccoli florets. After 1 minute, add the tagliatelle and simmer for 5-6 minutes. Heat the frying fat in a pan. Brown the turkey. Add the diced onion and garlic and brown them as well. Season everything with curry, salt, and lemon pepper. Pour in the white wine and let it simmer slightly. Add the al dente vegetables and the pasta with a little of the cooking water, cook thoroughly, and season with sage and chili powder.