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Lemony one pan orecchiette with turkey and broccolini

Lemony one pan orecchiette with turkey and broccolini

Total Time
50 min
20 min
30 min
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.


Turkey, mince, raw

500 g

Brown onion

1 large


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


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

cup(s), chopped

Oil spray

1 x 3 second spray(s)


  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.