with Creamy Tuscan Kale, Fennel, Orange & Turkey
Ingredients for 8 people
- 1 box Barilla® Rigatoni
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion, thinly sliced
- 1 cup fennel, thinly sliced, reserving fennel fronds
- 1 pound ground turkey
- 3 cups Tuscan kale*, cut into ½ inch strips
- Sea salt and black pepper to taste
- 8 each fennel fronds
*also known as Lacinato Kale or black kale
Ingredients for Low-fat Alfredo
- 4 teaspoons butter
- 1 teaspoon garlic, chopped
- 1 teaspoon orange zest, grated
- 3 tablespoons flour
- 2 ½ cups nonfat milk
1To make low-fat Alfredo sauce, melt butter in saucepan over medium-low heat.
2In another saucepan bring milk to a simmer over medium heat.
3Add garlic and orange zest to butter and sauté for 30 seconds. Add flour and stir for one minute.
4Slowly whisk hot milk into butter and flour mixture and continue to cook for 6 minutes until Alfredo sauce is thickened, keep warm over low heat.
5Cook pasta according to package directions; drain, reserving ½ cup pasta water. Return pasta to the saucepan.
6Heat olive oil in large skillet over medium heat. Add turkey and allow to brown. Remove from skillet with slotted spoon.
7Add yellow onion and fennel to skillet and sauté until soft. Add kale to skillet and allow to wilt.
8Add turkey, kale mixture, reserved pasta water and Alfredo to pasta and toss over medium heat for 2-3 minutes until warmed through. Season with salt and pepper to taste.
9Garnish with fennel fronds before serving.