Makes: 6 servings

1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
1 1/2 lbs turkey cutlets, cut into ½-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 sliced and slivered
1 clove garlic, finely minced
1 10oz bag fresh spinach, washed, drained and chopped

1. Prepare pasta according to package directions; drain.
2. In self-closing bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper.
3. Shake bag to coat turkey thoroughly.
4. Refrigerate 30minutes to allow flavours to blend.
5. In a 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.

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