# Ingredient List:
→ Proteins
01 - 1.1 lbs ground turkey
→ Vegetables
02 - 1 medium head broccoli, cut into small florets (about 9 oz)
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
→ Pasta
05 - 9 oz orzo pasta
→ Dairy
06 - ¾ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Liquids
09 - 2 cups low-sodium chicken or vegetable broth
10 - ½ cup milk
→ Herbs & Spices
11 - 1 tsp dried thyme
12 - ½ tsp dried oregano
13 - ½ tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
→ Other
15 - 1 tbsp olive oil
16 - Zest of 1 lemon (optional, for garnish)
17 - Extra Parmesan, for serving
# How to Make:
01 - Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent.
02 - Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in turkey mince, season with salt, pepper, thyme, and oregano. Cook, breaking up the meat with your spoon, until browned and just cooked through, about 5–6 minutes.
04 - Add orzo to the pan, stirring to coat in the aromatics and turkey fat for 1 minute.
05 - Pour in broth and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 7 minutes, stirring occasionally.
06 - Add broccoli florets, stir, and cover again. Cook for another 5–6 minutes, until orzo is al dente and broccoli is just tender.
07 - Pour in heavy cream and Parmesan. Stir until the sauce is creamy and coats the orzo. Adjust seasoning and add red pepper flakes if using.
08 - Remove from heat. Let rest for 2 minutes to thicken slightly. Serve hot, garnished with lemon zest and extra Parmesan if desired.
