1 - 14 oz. box of pasta ruffles
1/4 c. olive oil
2 c. broccoli flowerettes
2 carrots, julienne
1/4 Tbs. dried oregano
1/2 Tbs. dried basil
1/8 Tbs. nutmeg
2 Tbs. fresh garlic, minced
2 c. smoked turkey breast, cut in 1/2" cubes
1 c. Pecorino romano cheese, grated
4 oz. sun dried tomatoes, not oil packed
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Cook pasta al dente, drain, and keep warm.
Reconstitute tomatoes in boiling water. Remove and quarter. Set aside. Save water from tomatoes.
Over medium high heat, cook oregano, basil, and carrots in olive oil about 1 minute. Add tomatoes, garlic, and turkey. Stir and cook about 1 minute. Add broccoli and 1/2 c. of reserved water from tomatoes. Stir and cook covered until broccoli is tender crisp.
In large bowl combine turkey mixture, hot pasta, and cheese. Toss until well mixed and serve at once. If mixture seems a little too dry, add small amounts of reserved water.
Serve on large dinner plate or in pasta bowls. Top with fresh grated Pecorino romano cheese if desired.
Yield: 6 servings
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