Penne With Turkey, Broccoli And Sun-Dried Tomatoes

• 2 teaspoons salt
• 3/4 pound penne pasta
• 3 cups broccoli florets
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 1 1/4 pounds ground turkey
• 2/3 cup store-bought julienned sundried tomatoes in olive oil, drained
• 1/2 to 1 teaspoon crushed red pepper, or to taste
• 2/3 cup grated Parmesan or Romano
• Get Cooking: http://www.cooking.com/recipes-and-more/recipes/penne-turkey-broccoli-sun-dried-tomatoes-recipe?CCAID=cknwrdne04989at&s=s2016153104s&mid=2080809&rid=2016153104#ixzz3Q9x362sD

1. In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain.
2. 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.
3. 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.
4. Tip: Make it even healthier -- choose a whole-grain pasta.
5. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/penne-turkey-broccoli-sun-dried-tomatoes-recipe?CCAID=cknwrdne04989at&s=s2016153104s&mid=2080809&rid=2016153104#ixzz3Q9x7YULL

salt, penne pasta, broccoli florets, extravirgin olive oil, garlic, ground turkey, storebought, red pepper, romano

Taken from www.epicurious.com/recipes/member/views/penne-with-turkey-broccoli-and-sun-dried-tomatoes-53078681 (may not work)