Sweet & Spicy Turkey Broccoli Pasta (Printable version)

Quick penne tossed with lean turkey, broccoli, and a tangy sweet-spicy glaze

# Ingredient List:

→ Pasta

01 - 12 oz penne pasta

→ Turkey & Vegetables

02 - 1 lb lean ground turkey
03 - 2 cups small broccoli florets
04 - 1 small red bell pepper, thinly sliced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced

→ Sauce

07 - 1/3 cup low-sodium soy sauce
08 - 2 tablespoons honey
09 - 2 tablespoons sriracha or chili garlic sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon cornstarch mixed with 2 tablespoons water

→ Garnish

13 - 1 tablespoon sesame seeds
14 - Fresh cilantro or basil leaves

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain and set aside.
02 - While pasta cooks, heat a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 5-6 minutes.
03 - Add broccoli florets, red bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until vegetables are bright and just tender.
04 - In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil. Stir in the cornstarch slurry.
05 - Pour the sauce over the turkey and vegetables. Cook, stirring, until the sauce thickens, about 1-2 minutes.
06 - Add the cooked pasta to the skillet, tossing to combine. If needed, add reserved pasta water a little at a time until the sauce coats the pasta evenly.
07 - Remove from heat. Stir in green onions. Garnish with sesame seeds and fresh herbs if desired.
08 - Serve hot immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely better than what arrives in a soggy container.
  • The sweet and spicy balance is addictive—you'll find yourself craving it on random Thursdays.
  • Everything cooks in one skillet, which means fewer dishes and more time doing literally anything else.
02 -
  • That cornstarch slurry needs to be whisked smooth before it meets the sauce, or you'll end up with a lumpy situation that no amount of stirring can fix.
  • Don't skip reserving the pasta water—it's what keeps the whole thing silky instead of thick and sticky once you add the noodles.
03 -
  • Always reserve your pasta water before draining—that starchy liquid is what transforms a thick sauce into something silky that actually coats the noodles instead of just sitting at the bottom.
  • Cook the vegetables with just enough time for them to soften slightly but stay bright and crisp; mushy broccoli in a stir-fry is a crime against dinner.
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