Turkey and Broccoli Rabe Roulade with Linguine



4 Vine-ripened or heirloom tomatoes, seeded and diced into 1/4-inch cubes

1 Small red onion, peeled and finely chopped

1/3 c fresh basil leaves, finely chopped

1 Small clove garlic, peeled and finely chopped

1/2 c red wine or balsamic vinegar

1/2 c olive oil

Salt and freshly ground black pepper To Taste

2 tbsp olive oil

3 Cloves garlic, peeled and slivered

2 Bunches broccoli rabe, cleaned

Salt and pepper to taste To Taste

8 Slices LOW-SALT COOKED BREAST OF TURKEY, sliced into 1/4-inch thick slices

8 Slices low-fat Mozzarella cheese

1 lb linguine




Mix all ingredients together. Cover and hold for service.


Preheat oven to 400 degrees F.

Heat oil in large skillet over medium heat. Add garlic, cook 1 minute or until translucent.

Add rabe and cook until al dente, about 4 minutes. Season with salt and pepper. Remove and set aside.

Lay each slice turkey breast flat, add 2 slices cheese and approximately 3 spears rabe. Tightly roll turkey. Place on greased sheet pan, seam side down.

Repeat for remaining 7 roulades.

Bake in preheated oven for 8-10 minutes until heated through. Set aside and keep warm.

Meanwhile, prepare linguini per directions.

Divide linguini onto 4 heated dinner plates. Place 2 roulades on linguini and then ladle each with 1/2 cup tomato fresco.