Turkey and Rapini Fusilli
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.
Ingredients
- 1 tbsp (15 mL) olive oil
- 8 oz (227 g) extra-lean ground turkey
- 1/2 tsp (2 mL) poultry seasoning
- 1-1/2 cups (375 mL) diced fennel, (about half bulb)
- 3 cloves garlic, thinly sliced
- 1 pinch hot pepper flakes, (optional)
- 8 oz (227 g) brown rice fusilli
- 12 oz (340 g) rapini, cut in 1-inch (2.5 cm) pieces
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1 pinch pepper
- 1/4 cup (60 mL) grated parmesan cheese
Preparation
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.