Ingredients
Saltimbocca
1 lb boneless turkey breast
4 paper thin slices prosciutto
4 sprigs fresh sage (2TB chopped fresh sage)
1 cup dry white wine
salt
pepper
Pasta with Vegetables
2 medium onions, chopped
1 TB olive oil
4 cloves garlic
1 red pepper, chopped
2 tsp dried thyme
2 zucchini
fusilli or rotelli pasta
8 TB sour cream
salt
pepper
Preparation
SALTIMBOCCA
Step 1 - wash and dry fillets, and pound to 1/8" thin. Arrange 1 slice of prosciutto on half of each fillet.
Step 2 - sprinkle sage over prosciutto. Sprinkle salt/pepper over entire fillet. Fold over and press edges to seal.
Step 3 - Heat oil in skillet over medium high heat. Add fillets, brown quickly, just a couple of minutes each side.
Step 4 - Reduce heat to low, add wine and stir around. Serve with wine poured on top of saltimbocca.
PASTA
Step 1 - Boil water for pasta in large covered pot. Step 2 - chop onions Step 3 - Heat large skillet over high heat until hot. Reduce heat to medium and add oil. Add onion and cook until it begins to brown. Step 4 - Meanwhile, slice and add garlic Step 5 - Wash, trim and seed the red pepper, chop it and add to onion. Add thyme and cook. Step 6 - Wash, trim and cube zucchini, add to vegetables. Reduce heat to low, cover and cook until pasta is ready. Step 7 - cook pasta according to instructions. Step 8 - When pasta is cooked, drain and stir into vegetables. Stir in sour cream, add salt and pepper to taste.
