8 oz penne pasta, preferably whole wheat

4 Tbl oil

1 bunch broccolini, tough ends trimmed, stalks and florets chopped into 1-inch pieces

1 onion, chopped

2 cloves garlic, thinly sliced

1/2 tsp. crushed red pepper

4 oz. jarred roasted red peppers, drained and thinly sliced.

1 lb. ground turkey, preferably dark meat

1

In a large pot of boiling, salted water, cook the penne until al dente, 11-13 minutes. Drain, reserving 1 cup of pasta cooking liquid.

2

Meanwhile, in a large skillet, add 2 tbls. oil over medium high heat. Add the broccolini and season with salt and pepper. Stir in 2 tbsp. water, cover and cook until tender-crisp, about 3 minutes. Transfer to a bowl.

3

Lower the heat to medium, add the remaining 2 tbls. oil 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.

4

Push the onion to the side of the pan, increase the heat to medium-high, and crunble in the turkey, then season. Cook, stirring, until the meat is no longer pink, about 5 minutes.

5

Add the pasta, broccolini, roasted red peppers, and 3/4 cup reserved water to the turkey; toss well. Add the remaining water if needed to thin the sauce