Description
This easy pasta dinner dish is perfect for anyone who loves veggies and pasta.
Ingredients
- 1/2 lb cooked chopped Turkey Breast
- 3 cups of frozen broccoli defrosted
- 3 cups of frozen cauliflower defrosted
- 1 cup of chicken broth (affiliate link) (low sodium)
- 1 lb pound of Gluten-Free Penne Pasta
- 2 garlic cloves
- 2/3 cup 1% milk ( I used 0% milk but it could have used a little more fat)
- 2 Tbsp Gluten Free Flour
- 2 Tbsp unsalted butter
- 1 tsp pepper
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 cup Romano Cheese (grated)
Instructions
- Cook pasta according to the package.
- Place flour in the saucepan. Gradually add stock and stir with a whisk (affiliate link) until flour is completely dissolved.
- Then add garlic, cauliflower to 2 cups, and bring to a boil. Cook about 5-10 minutes.
- Add the cauliflower mixer (affiliate link) to the food processor or blender. Then add milk, butter, pepper, lemon juice, and cheese (1 oz).
- Add mixture back to the saucepan, add the cooked turkey, then add the defrosted 2 cups of broccoli and the 1 cup of cauliflower cook for 5 minutes.
- Add cooked penne to the saucepan and toss.
- Add 1 oz grated cheese and serve immediately.
Notes
When making this recipe, be sure to defrost the broccoli and cauliflower in a strainer over a bowl. AND keep them separated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian