Are you struggling to get meals on the table for your family? Don’t sweat it! We’ve got a brand new web series, Dinner S.O.S., featuring our friends Ceri Marsh and Laura Keogh of Sweet Potato Chronicles. We’ll be solving your dinnertime dilemmas with time-saving ingredients, double-duty meals, and one-pot wonders. So breathe a sigh of relief, and come join us in the kitchen!
This, we’ve learned: kids love pasta! We love it because it’s so fast to cook. To up the health quotient in this dish, we’ve used whole wheat pasta, protein-rich ground turkey, and lots of broccoli. Watch Ceri Marsh demonstrate the recipe in the video below.
Orecchiette with turkey and broccoli
(Serves 4 with leftovers)
- 1 box (1 lb) orecchiette
- 4 cups of broccoli florets (cut them quite small)
- 3 Tbsps olive oil
- 1 lb ground turkey
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tsp fennel seeds
- 1/2 tsp crushed dried chilis (optional)
- 1 cup chicken stock
- 1/2 cup grated Parmesan cheese
Method
Put a big pot of salted water on to boil. Cook the pasta according to package instructions. Set a timer for 2 minutes before the pasta will be done – at that point you’re going to toss in your broccoli.
Warm your olive oil in a large skillet over medium heat. Add the turkey, garlic, onion, fennel seeds and chilis. Cook for about 5 minutes, until the meat is browned.
Drain the pasta and broccoli and then add them to the skillet. Toss everything together well. Add the stock and toss more. Serve in a big bowl with a good sprinkle of Parmesan on top.
How fast was that?
Two more pasta dishes from Sweet Potato Chronicles:
Sundried tomato and spinach farfalle with walnuts
Photo by Maya Visnyei