Lean turkey adds healthy protein to this vegetable-packed gluten-free pasta. Blanching the rapini gets rid of some of its bitterness. You may be tempted to blanch it in the same pot as the pasta, but don't: The bitterness will transfer.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2013
- 1 tablespoon olive oil
- 8 oz extra-lean ground turkey
- 1/2 teaspoon poultry seasoning
- 1 1/2 cup diced fennel (about half bulb)
- 3 cloves garlic thinly sliced
- 1 pinch hot pepper flakes (optional)
- 8 oz brown rice fusilli
- 12 oz rapini cut in 1-inch (2.5 cm) pieces
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 pinch pepper
- 1/4 cup grated parmesan cheese
MethodIn large nonstick skillet, heat 1 tsp of the oil over medium-high heat; cook turkey and poultry seasoning, breaking up with spoon, until no longer pink, about 3 minutes. Transfer to plate; set aside.
Drain fat from pan; wipe clean. Heat remaining oil over medium heat; cook fennel, garlic, and hot pepper flakes (if using) until fennel is softened, about 5 minutes. Return turkey and any accumulated juices to pan.
Meanwhile, in pot of boiling lightly salted water, cook pasta according to package directions. Reserving 1/3 cup of the cooking liquid, drain pasta.
In separate pot of boiling lightly salted water, blanch rapini until tender, about 2 minutes.
Add pasta, rapini, reserved cooking liquid, lemon juice, salt and pepper to turkey mixture; cook, stirring, until coated, about 1 minute.
Remove from heat; sprinkle with Parmesan cheese.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 755 mg
- Sugars 1 g
- Protein 20 g
- Calories 347.0
- Total fat 9 g
- Potassium 548 mg
- Cholesterol 50 mg
- Saturated fat 3 g
- Total carbohydrate 51 g
- Iron 27.0
- Fibre 0.0
- Folate 30.0
- Sodium 0.0
- Sugars 0.0
- Calcium 17.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 21.0
- Vitamin C 30.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0