Roman farmers, who must have been more poetic than their contemporary counterparts, are said to have called broccoli “the five green fingers of Jupiter.” The word has a more prosaic derivation, however, coming from the Latin bracchium, “a strong arm or branch,” in reference to its shape. According to Pliny the Elder, Drusus, the eldest son of Emperor Tiberius ate so much broccoli that his urine turned bright green!
I say it’s spinach and I say the hell with it. E. B. White wrote the caption that became this catchphrase, for a 1928 Carl Rose cartoon in the New Yorker showing a spoiled little girl who rejects her mother’s offer of broccoli with these words—which have come to mean, “When I’m indulging my prejudices I don’t want to be confused with facts.” The phrase’s abbreviated form, spinach, however, means the same as boloney, malarkey, bull, etc. In 1991 President George Bush joined the ranks of broccoliphobes when he told the press that he hates the stuff. President Clinton has gone on record that he likes it.
Make 6 servings
INGREDIENTS:
8 ounces dried fettuccine noodles
4 cups broccoli florets (about 1 large head broccoli)
4 boneless, skinless turkey breast cutlets (about 1 pound) or you can use roasted turkey leftover. You can also use smoked turkey for smoky-grilled taste.
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon freshly ground black pepper
8 ounces reduced-fat ricotta cheese
1/2 cup fat-free half-and-half
1/3 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
COOKING PROCEDURE:
1) Cook the noodles according to the package directions, leaving out any butter or salt.
2) Add the broccoli to the pasta water during the last 5 minutes of cooking. Drain and return the mixture to the pasta pot.
3) Meanwhile, sprinkle the turkey with 1/2 teaspoon of the salt, 1/2 teaspoon of the poultry seasoning, and 1/4 teaspoon of the black pepper.
4) Coat a large deep skillet with fat-free cooking spray and heat over medium heat. Add the turkey and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a cutting board. When cool, cut into bite-size pieces.
5) In the same saucepan used to cook the turkey, combine the ricotta cheese, half-and-half, Parmesan cheese, red pepper flakes, oregano, basil, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon poultry seasoning, and remaining 1/4 teaspoon black pepper. Cook over medium-low heat, stirring frequently, until the sauce thickens slightly, about 8 minutes. Stir in the cooked chopped leftover roasted/smoked turkey or turkey breast and cook for 5 minutes.
6) Add a small amount of the sauce to the pasta and broccoli mixture and toss to moisten. Divide the pasta mixture among 6 plates and top with the turkey mixture.
RELATED HEALTHFUL RECIPES:
1) How to Make Patti Labelle's Sweet Potato Pie - Soul Food Recipes
2) Mongolian Turkey and Broccoli Stir-fry - Easy Leftover Turkey Recipes
Calorie Count:
Per Serving: 310 calories, 34 g protein, 31 g carbohydrate, 7 g fat, 3.5 g saturated fat, 65 mg cholesterol, 5 g dietary fiber, 710 mg sodium
Diet Exchanges: 3 very lean meats, 1 fat, 1 starch, 2 vegetables, or 2 carbohydrate choices
Learn... How to Keep Cooked Broccoli Bright Green?
Reference:
Labelle, Patti. 2004. Patti Labelle's Lite Cuisine. Gotham. ISBN-10: 159240085X
Never, ever, not in a thousand years, cook pasta in unsalted water. The pasta will not taste right.
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