Orecchiette and Turkey with Broccoli Pasta
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.
Photo by Maya Visnyei
Ingredients
- Makes: 6 servings
- Prep Time: 10 minutes
- Total Time: 25 minutes
- 1 lb (450 g) orecchiette
- 4 cups (1 L) of broccoli florets, cut them quite small
- 3 Tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tsp (5 ml) fennel seeds or fresh thyme
- 1/2 tsp (2 ml) crushed dried chilis (optional)
- 1 lb (450 g) ground turkey
- 1 cup (250 ml) chicken stock
- 1/2 cup (125 ml) grated Parmesan cheese
Method
Put a big pot of salted water on to boil and 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 garlic, onion, fennel seeds or thyme and chilis and cook for about three minutes.
Add the turkey and cook, while breaking it up, for another five minutes, until the meat is browned and almost cooked through.
Carefully add your broccoli to the cooking pasta and allow it cook for the last two minutes.
Drain the pasta and broccoli and then add them to the skillet.
Toss everything together well.
Add the stock and toss more.
Taste and check seasoning.
Serve in a big bowl with a healthy sprinkle of Parmesan on top.
How fast was that?
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
4 Comments
Tralee Pearce
January 21, 18:30I am so making this. Thanks Ceri!!
Tralee
Ceri Marsh
January 21, 18:32Hello Mrs! Let me know how your men like it. It really is speedy. xoC
Natalie
January 21, 22:05Nice quick dinner!
Ceri Marsh - momfilter
September 16, 06:01[…] every single night of their lives if I gave them the option so I like recipes like this one for Orecchiette with Turkey and Broccoli where there’s as much veg as there is pasta. I like to be sure we’re meatless at least […]