Turkey and Broccoli Orecchiette

Overhead view of turkey broccoli orecchiette in white bowl with fork

You guysssssssssssssss.

We don’t eat pasta often in this house because we’re carb monsters who will eat an entire box without batting an eyelash. (No, seriously. It gets ugly really fast, but it’s also delightful and delicious.)

But when we make pasta these days?

I want it to be this Turkey and Broccoli Orecchiette.

Turkey and Broccoli Orecchiette in skillet on linens

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    The turkey is seasoned well and slightly spicy.

    The broccoli is slightly crisp but cooked through.

    The pasta is al dente.

    And then the lemon juice, parmesan and pasta water make a lovely little sauce to coat everything.

    You finish your bowl of pasta with additional parmesan — because of course you want to finish it with extra cheese.

    It’s kiiiiind of ridiculous in the best possible way, and I’m sharing my Turkey and Broccoli Orecchiette recipe over at My Cooking Spot today. Join me?

    What kind of pasta do you crave?

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    1. Thank you for a great recipe, design and description of the recipe at an altitude, keep up the good work and you will have a lot of fans on the net. Bookmark this recipe and then be sure to cook.

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