Last, Friday night my husband needed a heavy carbohydrate meal, because he was participating in an intense 12.5 mile race on Saturday! I wanted to make him something healthy of course, but super yummy and filling! This dish is wonderful and it doesn’t take very long. I think one of the reasons I love cooking a pasta, is because most of the time, pasta dishes are pretty quick fix meals. This brown rice pasta, incorporates a white sauce, with part skim ricotta cheese, parmesan reggiano, broccoli, peas, green beans, cauliflower and ground turkey! Sounds delish, right? Well, lets get started and I will tell you how to make this fabulous and quick dinner!
1 box of brown rice linguini 8 oz (or pasta of your choice)
1/2 cup of part skim ricotta cheese
1/2 cup of parmesan reggiano
1 48oz package of lean ground turkey
1 package of Trader Joe’s mixed vegetables (broccoli, cauliflower, peas, and green beans)
A few tablespoons of EVOO for coating skillet
2 tablespoons of Italian Seasoning
*Salt and Pepper to taste!
2 tablespoons organic butter
2 tablespoons whole wheat flour
1/2 teaspoon salt
1 cup skim milk or 1/2 cup evaporated milk and 1/2 cup water
Bring a medium skillet to medium/ high heat. Drizzle a couple tablespoons of EVOO and cook the ground turkey thoroughly, set aside. In another pan cook the vegetables, cook until al dente (cooked to the “tender crisp” phase … until they lose their raw taste).
Place 4 quarts of water in a large pot. Put the pot on the stove and bring the water to a boil. Pour 10-oz. – or one box -of brown-rice linguini pasta into the boiling water. Add 1 tsp. salt and 1 tsp. oil to the water if you choose. The oil can help the pasta from sticking together. Alternately, stir the pasta while it is cooking to prevent it from sticking. Cook the pasta for 10 minutes in boiling water. Remove the pasta from heat after 10 minutes. Drain the pasta in a strainer and rinse with cold water for 30 to 60 seconds.
In a large skillet (use a large skillet, that way once the sauce is made you can add all the ingredients to this pan) melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in skim milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. Add 1/2 cup of part skim ricotta cheese and 1/4 cup of parmesan reggiano, whisk until well blended. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally. Stir carefully to avoid lumps. Add vegetables, linguini, and ground turkey to the white sauce and season with 2 tablespoons of Italian seasoning and salt and pepper to taste. Toss vegetables ground turkey and linguini together until suace is throughly incorporated with the pasta. Top the pasta with additional 1/4 cup of parmesan reggiano and serve!
This recipe is super easy and so tasty, I hope you give it a try!
Rachel AshleyRead More