Lemony one pan orecchiette with turkey and broccolini
Turkey, mince, raw
3 clove(s), crushed
Dried chilli flakes
Chicken stock cube
2 individual, to make 1L (4 cups) stock
250 g, orecchiette
1 bunch(es), cut into 4cm pieces
200 g, halved
Grated parmesan cheese
¼ cup(s), (20g)
Fresh lemon rind
2 tsp, finely grated
⅓ cup(s), chopped
1 x 3 second spray(s)
- 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.
- 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.
- 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.