Wednesday, October 27, 2010

Whole Wheat Spaghetti with Grilled Turkey, Broccoli Rabe, Red Peppers and Peas


Makes 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

1 large bunch broccoli rabe (about 1 pound), chopped
1 ½ pounds turkey cutlets
2 tablespoons olive oil
Salt and freshly ground pepper
2 medium cloves garlic, minced (about 1 teaspoon)
1 (2-ounce) tin anchovies, packed in oil
½ teaspoon red pepper flakes
2 roasted red peppers (drained from jar), thinly sliced
1 (15-ounce) can sweet peas, drained
1 pound whole wheat spaghetti
2 ounces Asiago cheese, grated (about ½ cup)

Cook the broccoli in salted, boiling water until just crisp tender, about 3 to 4 minutes. Plunge into a bowl of ice water. Drain.

Season the turkey cutlets with salt and pepper. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Grill the turkey until golden, about 4 to 5 minutes per side. Remove from the grill pan to a platter.

Heat the remaining olive oil in a skillet over medium heat. Add the garlic, anchovies with the oil, and red pepper flakes. Stir until the anchovies almost disappear and the garlic is golden.

Slice the turkey into strips. Add the broccoli rabe, red peppers and peas to the skillet. Toss to warm the sauce.

Bring a pot of salted, water to boil in a pasta pot. Cook the whole wheat spaghetti in the pot until al dente. Pour 1 to 2 ladles of the pasta water into the sauce to thicken.

To serve, drain the pasta and place into a large bowl. Pour the sauce over top and toss. Sprinkle cheese over all.

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