Sweet & Spicy Turkey Broccoli Pasta (Print View)

Quick pasta with lean turkey, broccoli, and a sweet-spicy soy-sriracha glaze ready in 30 minutes.

# Components:

→ 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 tbsp honey
09 - 2 tbsp sriracha or chili garlic sauce
10 - 1 tbsp rice vinegar
11 - 1 tbsp toasted sesame oil
12 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Garnish

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

# Directions:

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.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The sauce clings to every strand and piece of vegetable—nothing slides off naked into your bowl.
  • Ground turkey keeps it lean without tasting like you're eating something guilt-ridden, and the spicy-sweet balance actually makes your taste buds wake up.
02 -
  • Don't skip the cornstarch slurry or your sauce will stay thin and sad—that's the difference between a proper coating and a watery mess.
  • The pasta water is your secret weapon for getting the sauce to the right consistency, so always reserve it before draining.
  • Taste the sauce as you go because everyone's spice tolerance is different, and you can always add more sriracha but you can't take it back.
03 -
  • Toast your own sesame oil in a dry pan for thirty seconds before using it if you want to amp up the nutty depth—it's a small move that changes everything.
  • Keep the pan moving once the sauce goes in because a still skillet can scorch the bottom while the top stays thin.
Return