Sweet Spicy Turkey Broccoli Pasta (Printable version)

Lean ground turkey and crisp broccoli tossed with penne in a sweet and spicy sauce. Ready in 30 minutes.

# What you need:

→ Pasta

01 - 12 oz penne pasta

→ Turkey & Vegetables

02 - 1 lb lean ground turkey
03 - 2 cups small broccoli florets
04 - 1 small red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced

→ Sauce

07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons honey
09 - 2 tablespoons sriracha or chili garlic sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Garnish

13 - 1 tablespoon sesame seeds
14 - Fresh cilantro or basil leaves

# Steps to follow:

01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, heat a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 5-6 minutes.
03 - Add broccoli florets, red bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until vegetables are bright and just tender.
04 - In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil. Stir in the cornstarch slurry.
05 - Pour the sauce over the turkey and vegetables. Cook, stirring, until the sauce thickens, about 1-2 minutes.
06 - Add the cooked pasta to the skillet, tossing to combine. If needed, add reserved pasta water a little at a time until the sauce coats the pasta evenly.
07 - Remove from heat. Stir in green onions. Garnish with sesame seeds and fresh herbs if desired.
08 - Serve hot immediately.

# Expert tips:

01 -
  • It's ready in thirty minutes, which means weeknight dinner stress actually disappears.
  • The sauce coats every strand with this perfect balance of heat and sweetness that keeps you reaching for another bite.
  • Ground turkey feels lighter than beef but stays incredibly satisfying, especially when tossed with crisp broccoli and pasta.
02 -
  • Don't skip the pasta water—I learned this the hard way when my first attempt had sauce that looked separated and sad instead of silky and glossy.
  • Keep the heat at medium-high when you're building this dish, because low heat means everything steams instead of developing that little bit of caramelization that makes it taste restaurant-quality.
03 -
  • Toast your own sesame seeds in a dry skillet for thirty seconds before serving—the flavor deepens and you'll notice the difference immediately.
  • Use fresh broccoli florets, not frozen, because they cook faster and stay bright instead of turning dull.
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