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.

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

How to Make It

Step 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.

Step 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.

Step 3

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