Lemony one pan orecchiette with turkey and broccolini
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This simple one-pot pasta dish uses orecchiette, a short pasta that’s named for its resemblance to the shape of a small ear. You can replace it with any small pasta shapes, such as farfalle, fusilli or penne. Cooking the pasta in chicken stock adds a savoury depth and the welcome zing of lemon balances the flavours perfectly.
Ingredients
Turkey, mince, raw
500 g
Brown onion
1 large
Garlic
3 clove(s), crushed
Dried chilli flakes
¼ tsp
Chicken stock cube
2 individual, to make 1L (4 cups) stock
Dry pasta
250 g, orecchiette
Broccolini
1 bunch(es), cut into 4cm pieces
Cherry tomatoes
200 g, halved
Grated parmesan cheese
¼ cup(s), (20g)
Lemon juice
1½ tbs
Fresh lemon rind
2 tsp, finely grated
Fresh basil
⅓ cup(s), chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large, deep pot with oil and heat over medium-high heat. Cook mince, stirring to break up lumps, for about 8 minutes or until well browned. Transfer cooked mince to a bowl.
2
Add onion to same pot and cook, stirring, for about 5 minutes or until onion is softened. Add garlic and chilli. Cook, stirring, for a further 1 minute. Stir in stock and bring to the boil. Add pasta and gently boil, stirring often, for 8 minutes. Stir in broccolini. Cook, stirring occasionally, for a further 4 minutes or until pasta is just tender.
3
Stir in cooked mince, tomatoes, 2 tablespoons parmesan, lemon rind and juice. Season with salt and pepper. Scatter over basil and remaining parmesan to serve.
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