a lovely living

Orecheti with Turkey & Broccoli (1)Today I’m sharing one of my latest go-to meals with you. I love this one because it’s relatively quick to prepare and covers all of the meat, veggie, pasta requirements of a dish that my family tends to enjoy. I found this recipe on Real Simple and made a few adjustments to enhance the flavor a bit more to our liking. It has some kick, so you may need to hold some of the crushed red pepper for those of you feeding children, but otherwise it’s quite delicious and a new favorite of ours.

Recipe adapted from Real Simple:

Orecchiette with Turkey & Broccoli

3/4 pound orecchiette
2 cups broccoli florets
3 tablespoons olive oil
1 pound ground turkey
2 cloves garlic, chopped
1 teaspoon fennel seed
1 teaspoon crushed red pepper
1 teaspoon italian seasoning
1 15 oz can diced tomatoes
kosher salt
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, red pepper, italian seasoning and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt.
3. Add diced tomatoes and heat through.
4. Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

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