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 characteristic bitterness. You may be tempted to blanch it in the same pot as the pasta, but don’t. The bitter taste will transfer.
- 1 tbsp olive oil
- 8oz (225g) Yorkshire Valley Farms Organic extra-lean ground turkey
- ½ tsp poultry seasoning
- 1½ cups diced fennel bulb (about half bulb)
- 3 cloves garlic, thinly sliced
- Pinch hot pepper flakes (optional)
- 8oz (225g) brown rice fusilli
- 12oz (340g) rapini, cut in 1-inch (2.5cm) pieces
- 1 tbsp lemon juice
- ¼ tsp salt
- Pinch pepper
- ¼ cup grated Parmesan cheese
- 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 until al dente. Reserving ⅓ 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.
Excerpted from Best Recipes Ever from Canadian Living and CBC, Volume 2
Copyright © 2013 Canadian Living and the CBC. Published by Transcontinental. Reproduced by arrangement with the Publisher. All rights reserved.