TURKEY BROCCOLI PASTA
one of my favorite, simple and quick dinners to make any night of the week.
skill level: BEGINNER | quantity: SERVES 4
LISTS
GROCERY LIST:
8 ounces | Burrata Cheese (optional)
1 pound | Medium Shells
1 pound | Ground Turkey
½-¾ pound | Broccoli Florets
1 | White Onion
2-3 | Garlic Cloves
6 leaves | Basil
4 stems | Thyme
3 tablespoons | Extra Virgin Olive Oil
2 teaspoons | Kosher Salt (plus more for seasoning pasta water)
¾ teaspoon | Fresh Cracked Black Pepper
½ teaspoon | Crushed Red Pepper
28 ounce can | San Marzano Tomato Puree
1 tablespoon | Tomato Paste
KITCHENWARE:
2 Large Pots
18x13-inch Baking Sheet
Knife, Cutting Board, Wooden Spoon & Colander
prep
Helpful tips!
Ground turkey can be left out to make it vegetarian or substituted with ground chicken or beef.
I love medium shells for this recipe but any pasta will work.
For a thinner sauce, reserve about ¼ cup pasta water and add to sauce just before mixing everything together.
COOK
PASTA:
½-¾ pound | Broccoli Florets
2 teaspoons | Extra Virgin Olive Oil
½ teaspoon | Kosher Salt
¼ teaspoon | Fresh Cracked Black Pepper
¼ cup | White Onion (finely chopped)
2-3 | Garlic Cloves (finely chopped)
2 teaspoons | Fresh Basil (finely chopped)
2 teaspoons | Fresh Thyme (finely chopped)
2 tablespoons | Extra Virgin Olive Oil
1 teaspoon | Kosher Salt
½ teaspoon | Fresh Cracked Black Pepper
½ teaspoon | Crushed Red Pepper
1 tablespoon | Tomato Paste
1 pound | Ground Turkey
½ teaspoon | Kosher Salt
28 ounce can | San Marzano Tomato Puree
1 pound | Medium Shells
TOPPINGS & ACCOMPANIMENTS: (OPTIONAL)
8 ounces | Burrata Cheese
Preheat oven to 400° F and place rack in the center of the oven. Line baking sheet with parchment paper and set aside.
Wash and dry broccoli. Trim stems closer to the head for smaller florets. Place on parchment lined baking sheet and toss with olive oil, salt and pepper. Roast for 15-20 minutes until charred. Once cooked, set aside and turn off oven.
Mise en place while keeping separate by finely chopping onion, garlic and herbs.
Add olive oil, onion, salt, pepper and red pepper flakes to large pot and set over medium-high heat. Cook stirring with a wooden spoon until cooked through and onion begins to lightly brown, about 4-7 minutes. Add garlic, herbs and tomato paste and continue to cook, stirring constantly about 1-2 minutes, making sure not to burn the garlic. Add turkey and salt and use wooden spoon to break up into large chunks. Let turkey brown, flip occasionally and break up into smaller bite size pieces for about 8 minutes.
Add tomato puree, reduce heat to low, occasionally stir and simmer for about 15-20 minutes.
While sauce cooks, fill large pot with water, about 2-3-inches full from the top, season with salt and bring to boil. Once boiling, cook pasta as directed until al dente. Drain using a colander and set aside. Do not rinse pasta with water!
Once sauce is ready remove from heat, add charred broccoli and al dente pasta, mix and serve immediately.
Serve hot as is or topped with burrata or your favorite cheese!
