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 (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
Nutrition
- Serving Size: 1
- Calories: 474.04 kcal
- Sugar: 4.4 g
- Sodium: 507.76 mg
- Fat: 13.21 g
- Saturated Fat: 5.39 g
- Trans Fat: 0.16 g
- Carbohydrates: 69.7 g
- Fiber: 6.85 g
- Protein: 21.75 g
- Cholesterol: 48.74 mg