BUCATINI GROUND TURKEY AND RAPINIS

  • Servings : 1
  • Preparation : 25 minutes
  • Cook time : 30 minutes
  • Calories : 450 cal
  • Carbohydrate : 51 g
  • Lipid : 14 g
  • Fiber : 8 g
  • Protein : 30 g
Savoureuses pâtes bucatini à la dinde hachée et aux rapinis sur le blogue santé Isabelle Huot Docteure en nutrition

Ingredients

  • 100 g de dinde hachée extra-maigre
  • 2,5 ml (½ c. à thé) de persil séché
  • 5 ml (1 c. à thé) d’assaisonnement à l’italienne
  • 1,25 ml (¼ c. à thé) de graines de fenouil
  • 1,25 ml (¼ c. à thé) de flocons de piment
  • 2,5 ml (½ c. à thé) de graines de cumin
  • 7,5 ml (½ c. à soupe) d’huile d’olive
  • 1 gousse d’ail, hachée
  • 375 ml (1 ½ tasse) de rapinis, émincés
  • 60 g de pâtes « bucatini » crues (ou celles de votre choix)
  • Jus de citron
  • Sel et poivre, au goût


Steps

1 - In a bowl, mix the turkey and all spices except cumin seeds. Salt, then mix well.


2 - in a pan over medium heat, add the cumin seeds. Once 'They will have dropped their volatile oils, add the olive oil, the turkey and the garlic.


3 roughly undo the turkey in pieces, add the rapinis on top and cook 5 to 7 minutes Without stirring.


4 during this time, in a saucepan, bring salt water to a boil and cook the pasta as indicated on the packaging. (Once the pasta is cooked, drain while keeping About 125 ml of cooking water.)


5 - once the caramelized turkey, stir to incorporate the rapinis. Continue cooking 3 to 4 minutes, until the turkey is cooked.


6 - Incorporate the pasta into the turkey, continue cooking for 1 to 2 minutes and add the cooking water necessary to make the preparation almost creamy.


7 - rectify the seasoning (salt /pepper and chili flakes), round dare of lemon juice, then serve.




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