I think it’s time that we share a pasta dish. What do you think? I’ve got a great one for you today and it comes in the form of spicy pasta with broccoli and turkey … and crispy breadcrumbs … and wine … and herbs. Basically you name it, it’s in it. Well, except for chocolate. There is no chocolate in this pasta. There is also no ice cream, but I think we get the picture right? I’m on a leftover Turkey Day role here…couldn’t you tell? If I have leftover meat or poultry, I love throwing it into a pasta dish. This dish is a great use for those everyday pantry essentials. I’m sure you have most of these ingredients already lying around somewhere in your kitchen!
So, is everyone ready for the big day!? I mean, we are only a week away. So much to do … so much to plan … so much to organize … and I just LOVE it. I think the hardest part about Thanksgiving is narrowing down what dishes I’m going to serve. I mean do I go the traditional stuffing route? What about cornbread stuffing? Do you add orange zest to your cranberry sauce? Oh, and don’t even get me started on the butternut squash! So many ideas, ways you can prepare butternut squash, the options are limitless!
The leftovers are what get my wheels a-turning though. Coming up with new and creative way to incorporate turkey into innovative dishes is what I love most. Besides my turkey pot pie soup and my turkey and mushroom quesadillas being at the top of my list when it comes to ways to incorporate leftovers from Thanksgiving, pasta dishes have to be one of my all-time favorites.
Pasta is such a blank slate, a way to put your mark on something, and throwing leftover turkey (and broccoli florets) into the mix is the perfect way to do it!
This spicy pasta with broccoli and turkey recipe contains some of my favorite ingredients. With a little bit of a spicy kick from the crushed red pepper, texture from the buttery breadcrumbs, and tenderness from the broccoli, this pasta with broccoli takes your tastebuds on an emotional roller coaster.
What, you don’t cry when you eat good food?! BAH! I don’t believe it.
Welp, recipe and a beer pairing is below! Check it out and have a very happy Thursday!
- 2 tablespoons unsalted butter
- 3/4 cup panko bread crumbs
- salt and black pepper
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 pound small pasta I used farfalle
- 3 tablespoons olive oil
- 3 cups broccoli florets
- 2 cloves of garlic finely minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup white wine
- 1 cup turkey or chicken stock or broth
- 2 cups fully cooked turkey breast chopped or shredded (chicken may be substituted)
- 1 cup finely grated asiago cheese
- Bring a large stock pot of salted water to a rolling boil, over high heat.
- While your water is coming to a boil, prepare your bread crumbs. In a large skillet, over medium heat, melt the butter. Add the panko breadcrumbs and stir constantly until they are toasted and a golden color, about 5-6 minutes. Remove from heat and stir in a dash of salt and pepper and fresh parsley. Transfer to a small bowl and set aside.
- Prepare your pasta according to manufacturer's instructions until al dente, about 8-10 minutes. While your pasta is cooking, prepare your sauce.
- In a large skillet, set over medium heat, add the olive oil. Add the broccoli and saute until it has reached a bright green color, about 3-4 minutes. Add the garlic and crushed red pepper and cook for about 1 minute more. Add the white wine and stock, bring to a boil and then reduce to a simmer and cook for about 5 minutes or until the broccoli is tender.
- When the pasta has cooked until al dente, scoop it out with a slotted spoon and transfer directly to the sauce. Add the turkey. Simmer for a couple more minutes so that the flavors can meld together.
- Remove from heat and stir in the cheese and top with the breadcrumbs. Enjoy immediately!
Recipe slightly adapted from Geoffrey Zakarian