Ingredients

Serves 6You can substitute fresh spinach for the broccoli rabe1 TBS olive oil5 cloves garlic, peeled and cut into slivers2 red bell peppers, seeded and julienned1/2 to 1 tsp. hot red pepper flakes1 1/2 cups turkey or chicken stock, warmedsalt and freshly ground black pepper, to taste12 oz. tri-color fusilli (tri-colored pasta)2 bunches (about 2 lbs.) broccoli rabe, stems discarded and leaves cut into 2' to 3' piecesfreshly grated Parmesan cheese (optional)Bring a large pot of water to a boil.Meanwhile, heat the olive oil in a large skillet over medium-high heat. Saute the garlic, red pepper and hot red pepper flakes until the vegetables are starting to brown, 5 to 7 minutes.Stir in the turkey and the warmed broth and continue cooking until all is heated through, about 5 minutes more. Season with salt and pepper to taste, cover and keep warm over low heat.Cook the pasta in the boiling water for about 7 minutes; stir in the broccoli rabe leaves and cook for 2 minutes more.Drain the fusilli and greens and transfer to a serving bowl. Add the sauce and toss well. Serve at once with a bowl of Parmesan

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