Penne with Turky & Broccolini

Tonight's dinner is courtesy EveryDay with Rachael Ray (April 2012).  Another time I would cut back on the crushed red pepper as it was a bit spicy for us.  We couldn't find the broccolini at the store so we went with the tip and used broccoli crowns instead.  Definitely easy to throw together and cooks up quickly.

Ingredients

• 3/4 pound penne
• 1/4 cup EVOO
• 1 bunch broccolini (9 oz.) tough ends trimmed, stalks, and florets chopped into 1-inch pieces
• Salt and pepper
• 1 onion, chopped
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper
• 1 pound ground turkey, preferably dark meat

Tip If you can't find broccolini, use broccoli florets instead.

Tip ...roasted red peppers. Slice 4 oz. drained jarred peppers into thin strips and mix into the pasta along with the broccolini.

Directions

1. In a large pot of boiling, salted water, cook the penne until al dente, 11 to 13 minutes. Drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, in a large skillet, add 2 tbsp. EVOO over medium-high heat. Add the broccolini and season with salt and pepper. Stir in 2 tbsp. water, cover and cook until crisp-tender, about 3 minutes. Transfer to a bowl.
3. Lower the heat to medium, add the remaining EVOO and the onion and cook until soft, 6 to 8 minutes. Add the garlic and crushed red pepper and cook until fragrant, 1 to 2 minutes. Push the onion to the side of the pan, increase the heat to medium-high and crumble in the turkey; season. Cook, stirring, until the meat is no longer pink, about 5 minutes.
4. Add the pasta, broccolini and three-quarters of the reserved pasta water to the turkey; toss well. Add the remaining pasta water if needed to thin the sauce.