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 dent.

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

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.

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.