Recipe

		Fusilli with Turkey, Broccoli and Sun-Dried Tomatoes
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.