One pot Ground Turkey and Broccoli Pasta Recipe ready in 30 minutes and made with turkey, broccoli, tomatoes and Parmesan cheese. It’s a delicious healthy dinner packed with flavor and veggies!
This ground turkey and broccoli pasta is one of my favorite pasta recipes to make with ground turkey! I know many people are not fans of ground turkey but don’t knock it until you try it.
I have figured out how to make it taste flavorful. Proof are my other ground turkey dishes like reader favorite ground turkey pasta bake and this creamy one pot ground turkey pasta.
Biggest Recipe Tip
Use quality fresh ingredients! It really makes a big difference in flavor. Please read Ingredients section below for all the advice.
Why You’ll Love This Recipe
- Ready in 30 minutes: This ground turkey and broccoli recipe is perfect for busy weeknights – prep time is 10 minutes, idle time is 20 minutes.
- Picky eater approved: Most kids love pasta (and broccoli). My 14 year old asked “Mom, what’s the sauce?”. Um, nothing really.
- One pot meal: Less dishes to wash after dinner.
- Healthy and flavorful: Low fat ground turkey, nutrient filled broccoli, fresh herbs and carbs is a nutritious powerhouse. The flavors of meat, pasta, parsley and garlic are unbelievable together!
Reader’s Review
Incredibly delicious! Super-easy and low fat, which you’d never guess by the flavor! I will be making this again and again! Thank you!
Tracy Eberlein
Ingredients for Ground Turkey and Broccoli Pasta
- Ground turkey: I used 1 pound of ground turkey. Equivalent substitute is ground chicken, but ground beef will work if that is all you have on hand.
- Pasta: Short pasta like shells, penne, elbow macaroni or bow ties. I use whole wheat or whole grain pasta. Broken into pieces spaghetti, fettuccine or any long pasta is just as fine. Break in half or more to prevent lumps. Gluten-free pasta like brown rice or chickpea pasta are healthy and packed with protein and fiber too.
- Broccoli: Fresh broccoli florets or frozen. Frozen broccoli might need less cook time.
- Tomatoes: Tomato for a pop of color and taste. Be sure to buy tasty tomatoes because they do add flavor. I used ripe tomatoes on the vine, grape tomatoes or cherry tomatoes would be good too. If it’s summer, any fresh garden tomatoes are good.
- Onion: I used yellow onion. White onion or red onion will add even more flavor. Don’t use onion powder.
- Garlic: Freshly grated garlic cloves are more flavorful rather than minced. Don’t use garlic from a jar or garlic powder.
- Broth: Any low sodium broth like chicken broth, vegetable broth or beef broth will work. Don’t substitute with water.
- Oil: For frying. I recommend to use extra virgin olive oil for the best flavor.
- Parsley: Use Italian flat leaf parsley rather than curly parsley for more flavor. Fresh basil could be used as well.
- Spices: Salt, black pepper, and red pepper flakes. You can always add more seasonings to taste like Italian seasoning.
- Parmesan cheese: Use freshly grated Parmesan for the best taste, not from a shaker.
How to Make Ground Turkey and Broccoli Pasta
- Saute the onions: Preheat large Dutch oven, pot or large skillet over medium heat and swirl oil to coat its bottom. Add onion and stir fry for 3 minutes or just enough till fragrant.
- Cook ground turkey: Add ground turkey and cook just until small enough pieces are cooked through. Some pink is okay, it will continue to cook with remaining ingredients.
- Cook pasta: Add pasta, stock, and seasonings. Everything should come to a boil as you stir. Level with spatula and cook covered on low heat for 10-12 minutes.
- Add broccoli and let stand: When past is ready (al dente), turn off the heat. Add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes or if you like very soft broccoli, keep cooking for another 3-5 minutes.
- Garnish and serve: Add parsley and Parmesan cheese, gently stir and watch it all come together. Serve hot.
Recipe Tip
It’s normal to have some liquid left after cooking pasta. It will get absorbed by pasta with time as you let it sit “to cook” broccoli and before serving. It also makes “the sauce”.
Tips for Best Results
- Don’t open the lid: It’s OK to open the lid once to check on pasta and stir it to avoid sticking to the bottom of the pot, but don’t do it more than once.
- Pasta should be al dente: Avoid overcooking the pasta until soft before adding broccoli, so it doesn’t become a mush when we cook broccoli further.
- If you like soft broccoli: Add it 3 minutes earlier or use frozen broccoli. I like broccoli firm, similar to a broccoli salad. And this is what this ground turkey and broccoli recipe is.
- Tomato substitution: You can skip tomato all together or use sun-dried tomatoes.
- Add other vegetables: Cauliflower, another cruciferous vegetable, would be your best substitution. Diced carrots, green beans or kale would also work, adjust time accordingly. Diced bell peppers or mushrooms could be added with turkey.
Serving Ideas
This healthy ground turkey broccoli pasta is truly a one pot meal with fiber, fat and protein. If you are feeding hungry boys like me, you could add some additional sides.
- Side salad: Spinach salad or lettuce salad are my go to salads for serving with pasta.
- Other vegetable sides: Creamy cucumber salad or sauteed zucchini are easy sides to serve anytime of the year.
How to Store and Reheat
Store: Refrigerate leftovers for up to 3 days. I do not recommend freezing it as pasta doesn’t withstand freezer in general. If recipe is too large, cut it in half.
Reheat: Add leftovers to a pot with a splash of broth or water and reheat on low while covered, stirring a few times. Basically you want food to steam through.
FAQs
No. You cannot replace pasta with quinoa, rice, white beans etc. because amount of liquid and cook time in this recipe is calculated strictly for pasta.
No. We add dry and uncooked pasta. It is a one pot meal.
Yes. For meal prep, cook ground turkey and onion, store in the refrigerator. Chop broccoli and tomatoes, store in separate containers refrigerated. On cooking day, proceed with step 3 of putting it all together and cooking pasta.
More Pasta Recipes to Try
- Ground turkey and zucchini skillet
- Broccoli pesto pasta
- Ground turkey and potato skillet
- Healthy pesto pasta
- No boil pasta bake
- Healthy hamburger helper
Ground Turkey and Broccoli Pasta Recipe
Equipment
Video
Ingredients
- 1 large onion, finely chopped
- 1 pound ground turkey
- 1 tablespoon olive oil, extra virgin
- 3 cups any short pasta like shells or penne
- 3 cups vegetable or chicken broth, low sodium
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound smaller broccoli florets, give a few rough chops
- 3 medium ripe tomatoes like on the vine, diced (or 2-3 cups grape tomatoes)
- 1-2 large garlic cloves, grated
- Pinch red pepper flakes
- 1/2 cup parsley, finely chopped
- 1/2 cup Parmesan cheese, freshly grated (not from a shaker)
Instructions
- Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
- Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
- Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
- When pasta is al dente (not too soft, so it doesn't become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
- Add parsley and Parmesan cheese and gently stir. Serve hot.
Notes
- Make ahead: Cook ground turkey and onion, store in the refrigerator. Chop broccoli and tomatoes, store in separate containers refrigerated. On cooking day, proceed with step 3 of putting it all together and cooking pasta.
- Store: Refrigerate in an airtight container for up to 3 days. I wouldn’t recommend freezing.
- Reheating: To reheat, add leftovers to the pot with a splash of broth or water and reheat on low while covered, stirring a few times. Basically you want food to steam through.
- If you like soft broccoli: Add it 3 minutes earlier or use frozen broccoli. I like broccoli firm and this is what this recipe is.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love like 95% of ALL your recipes but I agree with others that this was kinda bland. I seasoned it up with Italian herbs and some garlic. The broccoli was chopped but even trying to cook al dente didn’t keep the pasta from getting mushy. I went by the 4.9 star rating but I should have gone to the reviews FIRST. The 4.9 rating doesn’t apply to this recipe. Sorry, but just an FYI.
No problem, Erin. I am sorry to hear you didn’t like it.
Amazing recipe and just what I was craving for dinner! Bonus points for being able to use the broccoli in my fridge while it was still good 🎉
So glad you enjoyed it and perfect timing with that broccoli save! 🎉 Nothing better than satisfying a craving and avoiding food waste. Thanks for the kind words!
The flavor was good but unfortunately mine was too liquidy.
I love the quick and simple aspects of this meal and the one pot made it so easy. However for me it just lacked a little flavor for my liking. Toddler approved though!
Delicious! Loved that it only required one pan and very little prep. It was still fairly brothy when it was done, which I really liked, and most of that additional broth was absorbed by the pasta after it sat for 15 minutes or so. This is a healthy and yummy recipe. Thank you!
Glad you loved it! Yes, pasta dishes are always best left to sit for a few minutes to get to the right consistency.
Love this recipe! I use some white wine and shallots to boost the flavor!!! With or without the added ingredients, this is a huge winner for my kiddo!!!!
That is the best when kids (& the rest of the family) love what we moms make. That’s so great!