Fusilli with Turkey, Broccoli and Sun-Dried Tomatoes Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 teaspoons salt 1 pound fusilli pasta 4 cups broccoli florets, cut into 3/4 pieces 3 tablespoons extra-virgin olive oil 2 tablespoon chopped garlic 1 1/2 pounds ground turkey 1 cup store-bought julienned sundried tomatoes in olive oil, drained 1 teaspoon crushed red pepper 1 cup grated Parmesan or Romano
			In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and pasta. Cook until pasta is al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes more. Add pasta and broccoli to skillet. Drizzle with remaining tablespoon of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese.