Adobo Turkey and Roasted Broccoli Tagliatelle Pasta
This adobo turkey and roasted broccoli tagliatelle pasta (which is gluten free!) is made with only freezer and pantry staples. YES! This recipe will show up on repeat when you don’t want to think about what to make for dinner, and your fridge is starting to look bare.
Ingredients
- 6 cups frozen broccoli florets
- 1 tbsp avocado oil
- 1 tsp sea salt, divided
- 3/4 tsp pepper, divided
- 1 pound frozen ground turkey, (or fresh, it will just cook faster)
- 1/4 cup dried chives
- 3 tsp dried oregano, divided
- 1 1/2 tsp garlic granules, divided
- 1 tsp turmeric
- 9 oz box tagliatelle
- 2 tbsp olive oil
- freshly grated parmesan, optional
Instructions
- Begin by getting your three components going. Pre-heat oven to 425 degrees. Fill a large pot of water and turn to high heat to bring to a boil. Add a large skillet to the stove and turn to medium-high heat.
- Add the frozen broccoli to a baking sheet. Toss with 1 tbsp avocado oil, 1/2 tsp sea salt and 1/2 tsp pepper. When the oven comes to temperature, roast the broccoli for 30 minutes.
- When the water comes to a boil, add the pasta and cook according to package directions. Drain when done, saving 2 tbsp of the pasta water.
- Add the ground turkey to the heated pan and turn the frozen meat every minute. As the turkey cooks, break pieces off to expose more frozen meat. Once fully cooked, add the dried chives, 2 tsp oregano, 1 tsp garlic granules, 1 tsp turmeric, 1/2 sea salt and 1/2 tsp pepper to the skillet. Stir and set aside to stay warm.
- When the broccoli, pasta and turkey are all done, add the pasta to a large serving bowl with the 2 olive oil, the reserved 2 tbsp pasta water, 1 tsp dried oregano and 1/2 tsp garlic granules. Toss, then stir in the broccoli and turkey. Serve with freshly grated parmesan.
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