Turkey and Rapini Fusilli Turkey and Rapini Fusilli

Turkey and Rapini Fusilli Image Image by: Turkey and Rapini Fusilli Image Author: Canadian Living

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



In 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
  • Folate 30.0
  • Calcium 17.0
  • Vitamin A 21.0
  • Vitamin C 30.0
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Turkey and Rapini Fusilli