Penne with Turkey, Broccoli and Sun-Dried Tomatoes

Broccoli and pasta are normally paired with pork, particularly sausage meat. You will be surprised at how close in taste our lighter version with ground turkey is to the classic. ingredients 2 teaspoons salt 3/4 pound penne pasta 3 cups broccoli florets 3 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 1 1/4 pounds ground turkey 2/3 cup store-bought julienned sundried tomatoes in olive oil, drained 1/2 to 1 teaspoon crushed red pepper, or to taste 2/3 cup grated Parmesan or Romano directions In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes more. Add pasta and broccoli to skillet. Drizzle with remaining tablespoon of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese.