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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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 582 calories
    • Fat 19 g
    • Sat Fat 4 g
    • Cholesterol 65 mg
    • Sodium 333 mg
    • Protein 35 g
    • Carbohydrate 67 g
    • Sugar 1 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 41 mg

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  1. Check ¾ pound orecchiette
  2. Check 2 cups broccoli florets
  3. Check 3 tablespoons olive oil
  4. Check 1 pound ground turkey
  5. Check 2 cloves garlic, chopped
  6. Check 1 teaspoon fennel seed
  7. Check ½ teaspoon crushed red pepper
  8. Check kosher salt
  9. Check Parmesan, for serving


  1. 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.
  2. 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.
  3. Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.