Pasta with Broccoli and Turkey

13 Reviews
92% would make this recipe again

Short pasta with turkey and broccoli in a creamy cheese sauce.

Always a hit with both young and older epicures.

This recipe is incompatible with your food profile

Ingredients

??? broccoli, cut into florets and diced stalks ???
??? pipe rigate, shells, or other short cut pasta ???
??? butter, unsalted ???
??? white flour (all purpose) ???
??? milk, partly skimmed, 2% ???
??? Cheddar cheese, or Emmenthal, grated ???
??? turkey breast roast (cooked), diced ???
??? nutmeg, grated ???
??? pasta cooking water ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the broccoli: clean it and cut it to separate the florets. Peel off and discard any though skin from the stalks and cut them into small pieces. Blanch the broccoli 3-4 min, then drain and set it aside, but keep it warm.
  2. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  3. In a saucepan, melt the butter over medium heat. Add the flour and cook 2 min with stirring. Slowly whisk in the milk then bring to a boil. Add the grated cheese while stirring until the sauce is smooth. Add the turkey, broccoli, and grated nutmeg. Season with salt and pepper. Add a few tablespoons of the pasta cooking water to dilute the sauce a little bit.
  4. Add the drained pasta to the saucepan, then mix well. Serve in the warmed dishes.

Observations

The sauce can be made 2-3 days ahead, refrigerated, then reheated while you cook the pasta.

Nutrition Facts Table

per 1 serving (410 g)

Amount

% Daily Value

Calories

490

Fat

13 g

20 %

Saturated 6.8 g
+ Trans 0.3 g

36 %

Cholesterol

50 mg

Sodium

680 mg

28 %

Carbohydrate

69 g

23 %

Fibre

5 g

20 %

Sugars

8 g

Net Carbs

64 g

Protein

23 g

Vitamin A

26 %

Vitamin C

109 %

Calcium

22 %

Iron

23 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin C, Vitamin K, Zinc
Good source of  :
Calcium, Fibre, Iron, Pantothenic Acid, Potassium, Vitamin B6, Vitamin D
Source of  :
Copper, Vitamin B1, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Milk and Alternatives ½
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

13 Reviews (13 with rating only) 92% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.