Pasta With Turkey and Broccoli
A few pantry staples—plus a head of broccoli and lean ground turkey—form this hearty and healthy dinner. Plus, a smart kitchen trick cuts down on dishes: Rather than cook the broccoli separately, you’ll throw it into the boiling water with the pasta during the final minute of cooking time, so the vegetable’s perfectly crisp-tender, and the pasta’s al dente. In less than 20 minutes, you’ll dish up the all-in-one meal and top it with freshly grated Parmesan. Serve it with extra crushed red pepper at the table, in case anybody wants to add a little extra heat.
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Ingredients
- ¾ pound orecchiette
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 pound ground turkey
- 2 cloves garlic, chopped
- 1 teaspoon fennel seed
- ½ teaspoon crushed red pepper
- kosher salt
- Parmesan, for serving
Directions
- Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt.
- Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.
