1 pound fusilli,
10 oz. ground turkey,
1/2 cup baby carrots,
3 bell peppers (red, yellow and orange color),
5 tbsp. extra virgin olive oil,
1 medium onion, chopped,
3 garlic cloves, chopped,
1 tbsp. sea salt, or to taste,
black pepper to taste,
1 tsp. each, basil and oregano,
little bit of fresh green onion for decoration.
Recipe: Boil the fusilli pasta according to the package instructions, or according to your taste. In the meantime, heat the olive oil in a large heavy skillet, and saute the garlic and onion for about 3 minutes. Seed and cut the peppers to spears, and the carrots lengthwise in half, and add them in the skillet. Saute for five minutes more. Add the ground turkey with the seasonings, and brown it, while trying to brake the lumps with an wooden spoon. When the turkey is nicely browned, add one ladle of the water in which the pasta is boiling, and bring to a brief boil. Simmer the sauce in the skillet for a few minutes more, and then turn the heat off. Strain the boiled fusilli and return them in the same saucepan, in which they were boiling. Pour the turkey meat sauce on top of the fusilli pasta, and stir well in order to coat all the noodles with the sauce. Serve immediately. Cooking tip: If you only don't want the tomato sauce, but still want some form of tomato in your pasta, you can add some halved cherry tomatoes to this sauce. It will add some tartness to this wonderfully sweet and flavorful pasta. Cheers.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.