If weekends are for potattas, weeknights call for pasotto. Cooking pasta risotto-style is almost a one-pot dish; the broth infuses the pasta and the starch stays in the pot, not poured out with the water, making a natural creamy sauce.  This is not a new technique; but after reading about it on Lifehacker and the New York Times it’s my go-to for a carbfest. I actually haven’t had pasta in close to 3 months but tonight called for a quick dinner to use a marinating turkey breast and i’m about salad and brown rice-d out. Pasotto to the rescue!

Turkey Primavera Pasotto

  • De-boned turkey breast, marinated or seasoned to taste
  • diced onion
  • diced red bell pepper
  • peas
  • broccoli
  • pasta of choice
  • chicken or vegetable broth
  • Grated Parmesan cheese
  • Garlic

In non-stick pan, sauté two cloves of finely minced garlic and the dry pasta in a bit of unsalted butter. Pour in enough broth to cover pasta; as broth reduces and is absorbed to pasta, continue adding a cup at a time. Continue adding and reducing until pasta is tender.
While pasta is cooking, in a separate pan, render fat from bacon, then set aside. Brown the cubed turkey, onion, and pepper in the bacon fat. Heat broccoli and peas through. To finish, add 1/4 cup broth, a pat of butter, and a generous portion of Parmesan. Toss in meats and veg, and enjoy!

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These aren’t as fancy as my usual pics; I had 2 cameras and no memory cards. Stumbling to yum sometimes means improvising – thanks cell phone camera!