makes four servings
3 cups fresh broccoli florets
3 cups regular or gluten-free pasta (orechiete, gemelli, or caserecce (what I used) are all good options)
2 tablespoons olive oil, divided
1 pound organic ground turkey
1 teaspoon fennel seed
1/4 teaspoon rubbed sage
1/4 teaspoon herbes de Provence
1/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1/2 teaspoon fine sea salt
fresh ground pepper, to taste
1/4 cup freshly grated Parmesan
1. Bring a large pot of salted water to a boil. Add in the broccoli florets and cook for 1 minute. Use a slotted spoon to remove the broccoli from the water, place in a container, and set aside.
2. Add the pasta to the boiling water and cook it according to the manufacturer's directions.
3. While the pasta is cooking, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey, fennel seed, rubbed sage, herbes de Provence, oregano, and crushed red pepper. Cook, using a wooden spoon to break up the turkey, until the turkey is browned, 6-8 minutes. Add in the garlic and saute until fragrant, 30 seconds. Season with salt and pepper.
4. Add the cooked pasta and broccoli to the pasta and stir to combine. Stir in the grated Parmesan. Drizzle with the remaining olive oil before serving.