Italian Turkey & Rapini Pasta

Italian Turkey & Rapini Pasta

Turkey and rapini combine to make a rich, satisfying sauce that is offset by the pasta's pleasant chewiness — enjoy!


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


1. In a large skillet, heat 1 tsp of the oil over medium-high heat.

2. Cook turkey and poultry seasoning until no longer pink (about 3 minutes). Transfer to a plate and set aside.

3. Drain fat from the pan (save it) and heat the remaining oil over medium heat.

4. Cook fennel and garlic until fennel is softened (about 5 minutes). Return turkey and juices to pan.

5. Cook pasta in a large pot of boiling water according to package directions.

6. Reserving ½ cup of the cooking liquid, drain the pasta. In a separate pot of boiling water, blanch rapini until tender (about 2 minutes).

7. Add pasta, rapini, reserved cooking liquid, and lemon juice to the turkey/fennel mixture. Combine well.

8. Remove from heat and serve. Buon appetito!

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