Summer is the time for simple meals. After a very long drive to Washington, my husband and I were treated to a delicious dinner prepared by our son-in-law. Naturally I decided to share Andrew’s Famous Broccoli Pasta this month. This recipe is very versatile, so feel free to mix things up according to your taste. Everything comes together in the time it takes the pasta to cook. Quick and tasty and no heating up the oven. Perfect for the summer.
- 12 ounces small pasta (farfalle, orecchiette, shells, whatever shape you have on hand)
- 2 cups fresh broccoli florets
- 3 Tablespoons olive oil, divided
- 1 pound ground turkey, ground beef, Italian sausage (whichever ground meat you like—give tofu a try, if that’s your thing)
- 2 cloves garlic, chopped
- 1 teaspoon fennel seed
- ½ teaspoon crushed red pepper (more or less, depending on just how spicy you like things)
- ½ teaspoon sale
- Grated Parmesan, for serving
- Cook pasta according to package directions, adding the broccoli during the last 2 minutes. Drain and return pasta and broccoli to pot.
- While pasta is cooking, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add ground turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat, until browned, about 3-5 minutes. Season with salt.
- Toss the meat mixture with the pasta and broccoli and the remaining 2 tablespoons of olive oil. Serve with the Parmesan.