Tuesday, 1 March 2016

Pasta with Turkey and Fennel

I tweaked this a bit because I'm traveling right now and didn't want to buy a whole container of fennel seed for just one meal. I decided to try slicing up a fennel bulb and using that instead and I'm really pleased with how it came out. I feel like it might make it very slightly healthier as well since you're getting a bit more veg that way too.

Pasta with Turkey and Fennel
Adapted from realsimple
350g whole wheat pasta
1 head broccoli, cut into florets
3 Tbsp. olive oil
1 lb. ground turkey (I used 2% fat ground turkey breast)
3-4 cloves garlic
1 bulb fennel, sliced
generous dash cayenne
sea salt
black pepper

1. Boil pasta until al dente, adding broccoli for the last minute of cooking. Drain and return to pot.
2. Meanwhile, heat 1 Tbsp. of oil over medium heat. Add turkey and season with salt, pepper, and cayenne breaking up and cooking until browned.
3. Remove turkey from pan. Add another Tbsp. of oil. Add garlic, fennel, and a bit more cayenne and pepper. Cook until done.
4. Add fennel, turkey, and remaining Tbsp. of oil to pot with drained pasta and broccoli. Toss to combine. Top with grated Parmesan and serve with a salad on the side.

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