Penne with Turkey, Broccoli and Sun-Dried Tomatoes

By PattiB

Ingredients

• 2 tsp salt
• 3/4 lb penne pasta
• 3 cups broccoli florets
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp chopped garlic
• 1 1/4 lb ground turkey
• 2/3 cup store bought julienned sundried tomatoes in olive oil, drained
• 1/2 to 1 tsp crushed red pepper, or to taste
• 2/3 cup grated Parmesan or Romano cheese

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from cooking.com

Preparation

Step 1

In a large saucepan bring water to a boil, covered, over high heat. Add 1 tsp salt and the penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli . Cook 4 minutes more, or until broccoli is just tender and pasta is cooked. Drain.

Meanwhile, heat 2 Tbsp of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sundried tomatoes. Cook 2 minutes more.

Add pasta and broccoli to skillet. Drizzle with remaining Tbsp of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese.

TIP: Make it even healthier--choose a whole-grain pasta.