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Lemon Turkey Stir-Fry and Pasta Recipe

Serves 6

Each serving provides: 571 calories; 47.8 g protein; 75.5 g carbohydrates; 7.7 g fat (12% calories from Fat); 97.2 mg cholesterol; 278 mg sodium.


  • 1 lb linguine or thin spaghetti, uncooked
  • 1 1/2 lb turkey cutlets, cut into 1/2-inch strips
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 2 tsp cornstarch
  • 1 tsp lemon pepper
  • 2 tbsp olive or vegetable oil
  • 6 medium green onions, sliced
  • 1 medium fresh lemon, cut into 10 thin slices and slivered
  • 1 garlic clove, finely minced
  • 10 oz fresh spinach, washed, drained and chopped


1. Prepare pasta according to package directions; drain.
2. In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper.
3. Shake bag to coat turkey thoroughly.
4. Refrigerate 30 minutes to allow flavors to blend.
5. In large skillet, over medium heat, saute turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink.
6. Add onions, lemon slivers and garlic; continue to cook until onions are translucent.
7. Stir in spinach and cook until just wilted.
8. Spoon over hot pasta and garnish with parsley and lemon slices, if desired.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Turkey
Course:Main Dish
Preparation Method:Fry
Special Diet:Low Fat

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