Ingredients
3/4 pound orecchiette
2 cups broccoli florets
3 tablespoons olive oil
1 pound ground turkey
2 cloves garlic, chopped
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper
Parmesan, for serving
3/4 pound orecchiette
2 cups broccoli florets
3 tablespoons olive oil
1 pound ground turkey
2 cloves garlic, chopped
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper
Parmesan, for serving
Directions
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.
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.
I used green beans in lieu of broccoli. Still was very good!
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