Weeknight Pasta with Broccoli and Ground Turkey recipe

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Ingredients

1 tablespoon vegetable oil
1 (16 ounce) package ground turkey
1 large yellow onion, chopped
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
1 (16 ounce) package rotini pasta
1 pound broccoli florets
1 (24 ounce) jar tomato-basil pasta sauce, warmed

Nutrition Info

411.5 calories
carbohydrate: 60 g
cholesterol: 43.6 mg
fat: 9.4 g
fiber: 6.1 g
protein: 22.1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 399.6 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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