Sweet Spicy Turkey Broccoli Pasta (Print Version)

Tender turkey, broccoli, and penne tossed in a lively sweet-spicy sauce for a quick flavorful meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Turkey & Vegetables

02 - 1 lb ground turkey
03 - 2 cups broccoli florets, cut into bite-sized pieces
04 - 1 medium red bell pepper, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons olive oil

→ Sweet & Spicy Sauce

08 - 1/4 cup soy sauce, low-sodium preferred
09 - 2 tablespoons honey or brown sugar
10 - 1 1/2 tablespoons sriracha or chili garlic sauce
11 - 1 tablespoon rice vinegar or apple cider vinegar
12 - 1 teaspoon toasted sesame oil
13 - 1/2 teaspoon ground black pepper

→ Garnish

14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds
16 - Shredded parmesan or feta cheese, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, heat olive oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it apart, until no longer pink, about 5 minutes.
03 - Add the chopped onion, garlic, and red bell pepper to the turkey. Sauté for 2 to 3 minutes until vegetables begin to soften.
04 - Add the broccoli florets and cook for another 3 to 4 minutes until bright green and just tender.
05 - In a small bowl, whisk together soy sauce, honey or brown sugar, sriracha, vinegar, sesame oil, and black pepper.
06 - Pour the sauce over the turkey and vegetables. Stir to coat evenly and simmer for 2 minutes.
07 - Add the drained penne to the skillet. Toss everything together until well combined and heated through, about 1 to 2 minutes.
08 - Serve hot, garnished with green onions, sesame seeds, and optional cheese.

# Expert Tips:

01 -
  • It's genuinely quick, no fancy techniques or waiting around for things to simmer forever.
  • The sauce hits that sweet-spicy note that makes you want another bite before you've finished chewing.
  • It tastes restaurant-quality but feels entirely weeknight-friendly.
  • You can swap proteins or vegetables depending on what's hanging out in your crisper drawer.
02 -
  • Don't skip the sesame oil step, it's not an extra thing but the thing that makes it taste like it came from somewhere with a real kitchen.
  • If your sauce looks too thick when it hits the pan, a splash of water or pasta cooking liquid fixes it instantly and keeps everything from getting gluey.
  • Broccoli goes from perfect to mushy in about ninety seconds, so pull it off heat while it's still bright green and has a little bite to it.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking—once the turkey hits the pan, there's no real downtime to chop garlic.
  • The sesame oil makes the difference between this tasting like takeout and tasting like homemade, don't skip it even though it's expensive and smells like a specific place.
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