Penne with Turkey & Broccolini

Penne with Turkey & Broccolini

by 67 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

  • 3/4 pound penne
  • 1/4 cup EVOO
  • 1 bunch broccolini (9 oz.) tough ends trimmed, stalks, and florets chopped into 1-inch pieces
  • Salt and pepper
  • 1 onion, chopped
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 1 pound ground turkey, preferably dark meat
  1. In a large pot of boiling, salted water, cook the penne until al dente, 11 to 13 minutes. Drain, reserving 1 cup of the pasta cooking water.
  2. Meanwhile, in a large skillet, add 2 tbsp. EVOO over medium-high heat. Add the broccolini and season with salt and pepper. Stir in 2 tbsp. water, cover and cook until crisp-tender, about 3 minutes. Transfer to a bowl.
  3. Lower the heat to medium, add the remaining EVOO and the onion and cook until soft, 6 to 8 minutes. Add the garlic and crushed red pepper and cook until fragrant, 1 to 2 minutes. Push the onion to the side of the pan, increase the heat to medium-high and crumble in the turkey; season. Cook, stirring, until the meat is no longer pink, about 5 minutes.
  4. Add the pasta, broccolini and three-quarters of the reserved pasta water to the turkey; toss well. Add the remaining pasta water if needed to thin the sauce.
Tip Swap the Broc!
  • If you can't find broccolini, use broccoli florets instead.
Tip An extra buck will buy you...
  • ...roasted red peppers. Slice 4 oz. drained jarred peppers into thin strips and mix into the pasta along with the broccolini.