Sweet & Spicy Turkey Broccoli Pasta (Printable)

Lean ground turkey and crisp broccoli tossed with penne in a sweet-spicy soy glaze

# What Goes In:

→ 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook penne 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, but tastes like you've been cooking all day.
  • The sweet-spicy sauce coating everything is addictive enough that you'll find yourself scraping the pan.
  • Ground turkey keeps it lean without sacrificing flavor or that satisfying, hearty feeling.
  • One skillet means minimal cleanup, which feels like a gift on a busy night.
02 -
  • Don't skip reserving the pasta water—it's the difference between a sauce that clings and one that slides off; the starch in that water does the work you'd normally need butter or cream for.
  • The cornstarch slurry is non-negotiable if you want that glossy, coat-the-noodles finish; whisking it in cold prevents lumps and gives you a smooth, professional-looking sauce.
03 -
  • Toasted sesame oil is everything—regular sesame oil tastes thin and flat in comparison, so invest in the good bottle and store it in a cool place to keep it fresh.
  • The green onions and sesame seeds aren't optional garnish; they're the finishing notes that make the dish feel intentional and complete rather than just thrown together.
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