Broccoli Rabe, Olive & Turkey Spaghetti


G. insisted he had tried this dish before, and therefore didn’t have to try it because he knew he didn’t like it. When I gently suggested that was not the case, since I’d just made it up tonight, it became his mission to try to convince me I was wrong. It was all he talked about at the table tonight, even though I let the subject drop right away. A. asked for plain spaghetti, plus some “Mommy spaghetti” on the side because “it doesn’t look too bad.” I think G.’s yammering spooked him out of trying it, though. I was still happy he was open-minded enough to ask for a taste. They’ve both been in a particularly difficult period of eating lately, although A. has been more open to different fruits.

This was a quick and easy way to use produce from my CSA — the parsley, scallions, and broccoli rabe (an enormous bunch!) are all from this past week’s share. In the past, I’ve actually peeled most of the broccoli rabe stems with a paring knife, which is how Lidia Bastianich in Lidia’s Family Table does it. This bunch was almost entirely beautiful, thin stalks so I skipped that step entirely. The prep is much faster that way.

Broccoli Rabe, Olive & Turkey Spaghetti

1/2 lb. whole wheat spaghetti
3 Tbsp. olive oil, divided
4 large scallions, sliced thinly
1/2 lb. ground turkey
1 large handful fresh parsley, finely chopped
1 large bunch broccoli rabe (leaves & stems), chopped
1/4 c. sliced black olives
1/4 tsp. red pepper flakes (or more)
salt & pepper

Prepare spaghetti according to the package directions and set aside.

In a large saute pan, heat 1 Tbsp. of olive oil. Add scallions and turkey to the hot pan, cooking over medium-high heat until turkey starts to brown. (It won’t brown much, but try to get as much color as you can.) Use a spatula to break the turkey apart into small pieces.

Layer parsley, broccoli rabe, and olives on top of the turkey mixture, then cover pan for a few minutes to allow the broccoli rabe to steam and soften (it will release a bit of water). Remove the cover and allow mixture to cook until there is no water left in the pan. Season with red pepper flakes, salt, and pepper.

Add drained spaghetti and remaining 2 Tbsp. of olive oil into the pan, and toss until the broccoli rabe/turkey mixture is well incorporated. Serve hot.

3 thoughts on “Broccoli Rabe, Olive & Turkey Spaghetti

  1. Sounds very good. You’re a good experimenter! It was great to see you all last week.

  2. I have actually tried something very similar, but with no meat, and it was delicious too.

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