Corkscrews 'n Broccoli, Peppers & Turkey

I was sifting through several of my April issues of the Everyday magazines and came across this one, it was cheap and easy to make. The flavor turned out pretty good considering the base is just pasta water! The original recipe called for broccolini but that is bitter and hard to come by - I threw in regular old broccoli and it was on sale so that was a plus. I had some feta in the fridge, so I said why not! Here is how I made it...

Corkscrews 'n Broccoli, Peppers & Turkey

Serves 4-6

ingredients

• 3/4 lb corkscrew pasta

• 1/4 cup EVOO

• 2 heads broccoli, trimmed into florets
• S&P
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 2 jarred roasted red peppers, rinsed and thinly sliced
• 1 lb ground turkey, patted dry
• feta cheese for topping

directions

1. Cook the pasta according to the package instructions, reserve 1 cup of the cooking water and drain the rest. Set aside.

2. Meanwhile, heat 2 tbsp EVOO over medium-high heat and add the broccoli, season with S&P. Add 2 Tbsp water, cover and cook for 3 minutes until crisp but tender. The broccoli should be bright green. Remove and transfer to a bowl. Lower the heat to medium, add the remaining EVOO and the onion and cook for 8 minutes until onion is translucent. Season with S&P and add the crushed red pepper & garlic and cook for 1 minute. Push the onion to one side of the pan and increase the heat back up to medium-high and add the turkey, season. Cook the turkey until no longer pink and cooked through- you want it to get a tad bit of color on it for extra flavor so don't stir it around too much.

3. Combine the pasta, broccoli and the meat mixture in one pan and add the cooking water until it is the right consistency. Taste and add any additional seasonings you might like. Serve with bread and salad.

Enjoy!

This recipe was adapted from Everyday With Rachael Ray.