Italian Turkey & Rapini Pasta
1 serving equals:
½ Protein, 1 Starch, ¾ Vegetable, ¾ Fat
2 cups whole wheat fusilli pasta
1 tbsp olive oil
10 oz ground turkey
½ tsp poultry seasoning
1½ cups fennel, diced
3 cloves garlic, minced
1-2 tsp sodium-free, all-purpose seasoning
1½ cups rapini, cut in 1-inch pieces
1 tbsp lemon juice
In a large skillet, heat 1 tsp of the oil over medium-high heat. Cook turkey and poultry seasoning until no longer pink (about 3 minutes). Transfer to plate and set aside.
Drain fat from pan (save it) and heat remaining oil over medium heat. Cook fennel and garlic until fennel is softened (about 5 minutes). Return turkey and juices to pan.
Cook pasta in a large pot of boiling water according to package directions.
Reserving ½ cup of the cooking liquid, drain pasta. In a separate pot of boiling water, blanch rapini until tender (about 2 minutes).
Add pasta, rapini, reserved cooking liquid and lemon juice to turkey/fennel mixture. Combine well.
Remove from heat and serve. Buon appetito!