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Ground Turkey Broccoli Pasta

Rotini and broccoli cooked in one pot, tossed with browned ground turkey in a garlicky broth-Parmesan sauce, finished with parsley and red pepper flakes.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini
  • 1 large broccoli head about 3 cups florets
  • Olive oil
  • 1 lb ground turkey
  • 3 garlic cloves minced
  • Chicken broth
  • Parmesan finely grated
  • Fresh parsley chopped
  • Red pepper flakes
  • Dried Italian seasoning
  • Salt
  • Black pepper

Equipment

  • 12-inch cast-iron skillet
  • Large pot
  • colander
  • wooden spoon
  • tongs
  • cutting board
  • chef's knife
  • fine grater

Method
 

  1. Cut the broccoli into bite-size florets. Peel and mince the garlic. Grate the Parmesan. Chop the parsley.
  2. Boil the rotini in salted water. During the last 2 minutes, tip in the broccoli florets.
  3. Reserve a cup of pasta water, then drain the rotini and broccoli together.
  4. Heat olive oil in a 12-inch cast-iron skillet until shimmering. Add the ground turkey and break into crumbles.
  5. Cook until golden-brown at the edges with no pink left.
  6. Add the garlic, red pepper flakes, dried Italian seasoning, salt, and black pepper. Stir.
  7. Pour in the chicken broth and scrape up the browned bits, and simmer gently until slightly reduced.
  8. Tip in the drained rotini and broccoli. Sprinkle with Parmesan and toss with a splash of reserved pasta water until glossy.
  9. Garnish with chopped parsley and extra Parmesan. Serve in bowls.

Notes

Storage: Cool leftovers, refrigerate in a sealed container, and reheat gently only until hot through; the broccoli softens further on reheating.
Allergen information: This recipe contains wheat and dairy.