Speed Dinner Week: Orecchiette and Turkey with Broccoli
Okay, eagle eye-readers, I’m just going to start this post with a confession because I can’t lie to you. As anyone who knows a bit about pasta can tell you, this recipe was not made with orecchiette. Or at least, it wasn’t when we photographed it. It was made with orecchiette at home several times while I was playing around with the recipe and I made it at Maya’s thinking it was orecchiette until we were about to take the dish to set and I thought, “Hmmmm… ” Yeah, not orecchiette at all. It’s capaletti and very delicious and quite similar to orechiette in that it’s a small, round pasta that catches all the goodness that you make with it. And you can make this dinner with whichever pasta you grab at the store thinking it’s orecchiette. Sorry about that!
But all you really need to know is that this dinner comes together in about 15 minutes. The longest part is waiting for the pasta water to boil. I love it because it’s almost as much broccoli as it is pasta so the kids are happy and I don’t feel like I’m in carb overload. Ben made it the other night with ground beef instead of turkey and it was also delicious. If you do want or need to change it up that way, I’d swap the fennel seeds for some thyme. Esme and Julian love it both ways. When we asked recently on our Facebook page what you guys were looking for in terms of recipes, quick weekday dinners was the number one request. I think you’re really going to like this one. It’s on high rotation for us right now and I’d love to hear how it goes over with your crew.
- 1 box (1 lb) orecchiette
- 4 cups of broccoli florets (cut them quite small)
- 3 Tbsps olive oil
- 1 lb ground turkey
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tsp fennel seeds
- 1/2 tsp crushed dried chilis (optional)
- 1 cup chicken stock
- 1/2 cup grated Parmesan cheese
Put a big pot of salted water on to boil. Cook the pasta according to package instructions. Set a timer for 2 minutes before the pasta will be done - at that point you're going to toss in your broccoli.
Warm your olive oil in a large skillet over medium heat. Add the turkey, garlic, onion, fennel seeds and chilis. Cook for about 5 minutes, until the meat is browned.
Drain the pasta and broccoli and then add them to the skillet. Toss everything together well. Add the stock and toss more. Serve in a big bowl with a good sprinkle of Parmesan on top.
How fast was that?
You might also like
I have an obsession. It’s the oat bar at Starbucks. (Dear Oat Bar, I love you with my latte and hate it when Scarlett makes me share you!) I haven’t gotten the
We’ve got lots of new recipes coming at you soon (like, later this week!) To tide you over I’m bringing back an oldie but goodie. Laura and I are both