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Photo of Lemony one pan orecchiette with turkey and broccolini by WW

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.