Ground Turkey Broccoli Pasta with Lemon and Parmesan
A hearty one-pan pasta dish combining lean ground turkey, fresh broccoli florets and stems, and cavatappi pasta in a bright lemon-parmesan sauce. Sweet onions and red bell pepper add color and sweetness while fresh basil provides aromatic finish. Perfect for weeknight family dinners when you want something nutritious yet satisfying. The technique of briefly blanching broccoli florets separately ensures they stay crisp-tender while the stems cook longer to become perfectly tender.
Ingredients
- 1 pound broccoli head, or two small heads
- 3 tablespoons extra virgin olive oil
- 2 cups sweet onion, diced
- 1 cup red bell pepper, diced
- 1 tablespoon garlic, minced
- lemon zest, from half lemon
- 1 ½ pounds ground turkey
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly grated
- 1 pound curly dry pasta, cavatappi
- 2 tablespoons lemon juice
- 1 tablespoon fresh basil, chopped, plus more for garnish
- 1 cup chicken stock
- 2 cups Parmesan cheese, freshly grated, plus more for garnish
Instructions
- 1
Place large pot of salted water on to boil
- 2
Cut florets from broccoli stem and set aside
- 3
Peel outer skin off stem, cut in half lengthwise, then slice thinly
- 4
Heat olive oil in large deep skillet over medium high heat
- 5
Add broccoli stems, onion, bell pepper and garlic, saute three minutes
- 6
Add lemon zest, turkey, salt and pepper, saute until turkey no longer pink
- 7
Add broccoli florets to boiling water, cook two minutes, remove with spider
- 8
Add pasta to same boiling water, cook until just slightly undercooked
- 9
Add lemon juice to turkey mixture, cook one minute
- 10
Add basil and chicken stock to turkey, simmer at least five minutes
- 11
Drain pasta in colander
- 12
Add Parmesan cheese, broccoli florets and drained pasta to turkey pan
- 13
Toss to combine, cook just until pasta finishes cooking
- 14
Serve with additional Parmesan cheese and fresh basil
Tips
Use a spider or slotted spoon to remove broccoli florets from water so you can reuse the same pot for pasta cooking.
Cook pasta until slightly undercooked since it will finish cooking in the pan with the turkey mixture.
Save some pasta cooking water to thin the sauce if needed instead of adding more stock.
Good to Know
Refrigerate leftovers up to 3 days. Add splash of stock when reheating.
Can prep vegetables up to 1 day ahead. Cook turkey mixture earlier in day and reheat while cooking pasta.
Serve immediately while hot with extra Parmesan and fresh basil.
Common Mistakes
Don't overcook broccoli florets to avoid mushy texture.
Don't skip undercooked pasta step to prevent overcooked final dish.
Substitutions
Dairy-Free Swaps
General Alternatives
similar ridged tubes hold sauce well
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but skip the blanching step and add frozen florets directly to the turkey mixture in the last few minutes to heat through and avoid overcooking.
What if I don't have cavatappi pasta?
Any short ridged pasta like penne, rigatoni, or fusilli works well. The ridges help the sauce cling to the pasta pieces.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Add a splash of stock or water when reheating to restore moisture.