Today, in keeping with my Mediterranean style diet, my heart doctor's orders, I decided to make whole wheat fusilli with roasted red peppers, turkey and soft goat cheese. This recipe uses leftover roast turkey.
I served broccoli as the accompanying vegetable. I like the way trimmed broccoli curves along the edge of a pasta bowl.
Whole Wheat Fusilli with Roasted Red Peppers, Turkey and Goat Cheese
- 1 Tbsp extra virgin olive oil or canola oil
- 1 small onion, diced
- 1 garlic clove chopped
- 8 oz. of roasted red peppers*
- ¼ cup vegetable broth
- 3 oz. roast turkey
- 200g of whole-wheat fusilli
- Fresh ground black pepper
- 1 Tbsp chopped fresh Italian parsley
- 3/4 oz. grated Parmesan cheese
* My wife bought local, fresh red peppers last fall, blackened them on the barbecue, stripped off the darkened skins and frozen them in freezer bags. If you don't want to roast your own red peppers, they are available at the grocery store packed in jars.
Heat oil in heavy, deep skillet over medium heat. Fry onion and garlic until translucent. Add roasted peppers, vegetable broth, roast turkey and freshly ground pepper. Heat through, simmering until sauce thickens.
Cook pasta and drain. Remember to reserve 2 oz. of pasta water. Toss pasta with sauce and half the soft goat cheese. Add pasta water if needed. Serve in pasta bowls with sprinkle of parsley, the remaining goat cheese and a little grated Parmesan.
And if you're curious as to what, other than turkey, was on my wife's Easter menu, think memories. She made a beautiful bunny cake that simply delighted our two oldest granddaughters. They will always remember the Easter dinner at which grandma Judy served bunny cake. The cake, by the way, was somewhat heart healthy. The recipe called for only egg whites. No yokes.