Ingredients
- ¾ pound orecchiette
- 2 cups broccoli florets
- 1 pound ground turkey
- 2 cloves garlic, chopped
- 1 teaspoon fennel seed
- ½ teaspoon crushed red pepper
- 3 tablespoons olive oil
- Kosher salt
- Parmesan, grated, for serving
How to Make It
- Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return to the pot.
- Brown the turkey with the garlic, fennel seed, and red pepper in 1 tablespoon of the oil in a large skillet over medium-high heat; season with ½ teaspoon salt. Toss with the pasta and broccoli and the remaining 2 tablespoons of olive oil. Serve with grated Parmesan.
