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.

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

582 calories; fat 19g; saturated fat 4g; cholesterol 65mg; sodium 333mg; protein 35g; carbohydrates 67g; sugars 1g; fiber 5g; iron 5mg; calcium 41mg.