One of the best things about working from home is being able to cook lunch if I feel like it. Well, this was today’s afternoon delight:)
When I cook pasta at home, it’s always the gluten-free version made from brown rice. If you haven’t tried it, I promise it tastes the same and won’t leave your gut bloated with that yucky gluten overload feeling for the rest of the day.
The broccoli makes this Italian dish super nutritious and the spices give your metabolism a kick.
Pasta warms the tummy and totally hits the spot! I recommend savoring each bite while still in your pjs…
Brown Rice Pasta Fusilli with Turkey and Broccoli
Ingredients
Organic Brown Rice Pasta Fusille
1 pound ground turkey
1-2 cups broccoli florets
1 can organic diced tomatoes- low sodium
1 T coconut oil
4 T extra-virgin olive oil
2 T fresh lemon juice
1 teaspoon basil
2-3 cloves garlic
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper (if you don’t like it spicy, use less)
sea salt
Recipe
Cook the pasta according to the package directions, adding the broccoli during the last 3 minutes.
Meanwhile, heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spatula, until browned, 3 to 5 minutes; season with ½ teaspoon sea salt.
Add the tomatoes.
Drain and return the pasta and broccoli to the pot.
Toss the turkey mixture with the pasta and broccoli.
Add the olive oil and lemon juice and stir to distribute… yummy!
This has a kick- I normally don’t like spicy but it was perfect.
I added some raw organic grassfed cheese before serving but if you don’t have any superfood dairy then no need. This meal is fabulous without it!
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