Name: Turkey-Basil Fettuccine with Bell Peppers & Broccoli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 425 g fettuccine pasta; 1 small pkg fresh basil; 1.02 kg ground turkey; 3 red bell peppers; 355 ml whole milk; all-purpose flour; black pepper; butter, unsalted; salt

Turkey-Basil Fettuccine with Bell Peppers & BroccoliTurkey-Basil Fettuccine with Bell Peppers & Broccoli — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 crowns broccoli

425 g fettuccine pasta

1 small pkg fresh basil

1.02 kg ground turkey

3 red bell peppers

355 ml whole milk

all-purpose flour

black pepper

butter, unsalted

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes; drain and set aside.

Meanwhile, wash and dry the fresh produce.

Trim, seed, and slice bell peppers into thin strips; place in a large bowl.

Preheat another large pot over medium-high heat.

Once the pot is hot, add butter and swirl to coat the bottom; add turkey and cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

While the turkey is cooking, separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the bell pepper.

When the turkey is done, add veggies to the pot; cook, stirring occasionally, until tender-crisp, 5-6 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the veggies are done, sprinkle with flour and continue to cook, stirring constantly, for 1 minute.

Add milk, salt, and pepper to the pot with the turkey; cook, stirring occasionally, until the sauce thickens, 5-6 minutes.

Add drained pasta and basil to the pot; toss to combine and remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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