- 12 oz. gluten-free pasta
- 2 c. broccoli florets
- 3 Tbsp olive oil
- 1 lb. ground turkey
- 2 cloves garlic, chopped
- 1 tsp fennel seed
- 1/2 tsp crushed red pepper
- salt
- parmigiano-reggiano (optional)
Cook the pasta according to package directions. Do not overcook the pasta. Cook it exactly to the minute of the instructions. During the last minute of cooking, add the broccoli to your boiling water. Drain.
Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add turkey, garlic, fennel seed, and red pepper. Cook until turkey is browned. Season with salt.
Toss the turkey mixture with the pasta and broccoli and remaining oil. Sprinkle with parmesan (optional).