Turkey Rolls with Spinach Leaves

First, infuse the spinach leaves in boiling water for a few minutes. Slice the turkey very thinly, rub with garlic and season with salt and pepper.

Place the gouda slices on the meat. Squeeze the spinach leaves well and spread them on the gouda slices as well.

Now roll up the turkey cutlets tightly, fix them with toothpicks and put the rolls into a roasting pan. Pour 200 ml of water (this can be seasoned with turmeric, salt, pepper to taste) and bake covered in the oven at 180 °C top/bottom heat for about 45 minutes.

In the meantime, cook the pasta.

Cut mushrooms into small pieces, zucchini also into small pieces or slices.

Sauté mushrooms, some raw spinach leaves and zucchini in a little olive oil- Add the broth from the finished turkey rolls and then stir in sour cream to taste.

Add the cooked pasta to the vegetable mixture and cover for another 5 minutes.

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