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Weeknight Pasta with Broccoli and Ground Turkey

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"An easy and filling pasta dish that freezes well for meals any time. Serve on individual plates, topped with Italian blend shredded cheese and/or hot sauce to taste."
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Ingredients

30 m servings 412
Original recipe yields 8 servings

Directions

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  1. Bring 4 quarts of water to a rapid boil in a stockpot.
  2. In the meantime, heat oil in a skillet over medium-high heat. Add ground turkey and cook, stirring frequently, until crumbled and lightly browned, 5 to 7 minutes. Stir in onion, Italian seasoning, and pepper and cook until onion is translucent, 3 to 5 minutes more.
  3. Meanwhile, add pasta to the boiling water; return to a boil and cook for 7 to 8 minutes. Add broccoli and continue cooking until pasta is tender yet firm to the bite and broccoli is just fork-tender, 2 to 3 minutes.
  4. Drain pasta and broccoli and return to the pot. Stir in the turkey mixture and pasta sauce; mix thoroughly.

Footnotes

  • Cook's Notes:
  • Use whole wheat rotini if preferred.
  • Filling variations: Substitute beef or plant-based ground for turkey; use chopped zucchini or yellow squash in place of broccoli; choose your own favorite pasta sauce and cheese.

Nutrition Facts


Per Serving: 412 calories; 9.4 60 22.1 44 400 Full nutrition

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