Cook the pasta according to the instructions on the package. During the last 2 minutes of cooking, add the broccoli.
1 box spiral pasta, 8 ounces broccoli florets
Drain the broccoli and pasta and return to the pot. Cover and set aside.
Heat 1 tablespoon of olive oil over medium high heat.
2 tablespoons olive oil
Add the turkey, paprika, garlic, red pepper flakes and salt.
16-20 ounces ground turkey, 1 teaspoon paprika, 2 teaspoons minced garlic, ½ teaspoon crushed red pepper flakes, ½ teaspoon salt
Break the turkey into pieces, while cooking until browned. (see notes)
16-20 ounces ground turkey
Add the turkey mixture, the remaining olive oil, and the fresh basil to the pasta pot
⅓ cup chopped fresh basil
Mix until combined.
Sprinkle with Parmesan cheese when serving (or mix in just prior to serving).
¼ cup Parmesan cheese
Video
Notes
For extra fiber and nutrition, use a whole grain pasta.
For an even leaner meal reduce the amount of olive oil to 2 tbsp, with 1 tablespoon for browning the ground turkey and 1 additional tablespoon later in the recipe.
To be efficient with your time, start browning your turkey right after you get the pasta into the boiling water.
Jarred minced garlic works great in this recipe and saves you the steps of peeling and mincing fresh garlic.
Using a bag of pre-washed fresh broccoli florets saves you time as well, just make sure you go through and trim some of the larger florets.
To use leftover cooked turkey, simply chop it into bite sized pieces. Hold off on adding it to the skillet until after the garlic and other spices are already heated and beginning to brown. Then add the turkey pieces and cook until they are warmed through.
My family loves this as it is, but if your family would prefer some extra flavor, amp it up by adding some ranch dressing mix, Italian seasoning, or seasoned salt (like Lawry's)!