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1.
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Preheat oven to 200 ° C/400 ° F. Place the tomatoes in a baking dish. Drizzle over 1 Tbsp of the oil, scatter over the oregano and season with salt.
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2.
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Bake for 30-40 minutes, until the tomatoes are just browned.
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3.
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Meanwhile, bring a large pan of salted water to boil. Add the broccoli and cook for about 5 minutes, until just tender. Drain the broccoli and set aside. Alternatively, steam the broccoli until tender.
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4.
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Heat 2 Tbsp of the remaining oil in a large non-stick frying pan. Add the onion, thyme, turkey and salt, to taste. Cook over a high heat for 5-7 minutes, stirring frequently, until the meat is cooked and beginning to brown. Add the garlic and cook for a further 1 minute, stirring frequently.
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5.
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Remove from the heat. Stir in the lemon juice and season with pepper. Set aside and keep warm.
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6.
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Bring another large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes, until just tender. Drain and place in a lsrge serving bowl. Toss the pasta with the remaining oil.
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7.
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Add the broccoli to the turkey mixture and toss into the pasta. Peel the tomatoes and stir gently into the pasta mixture. Serve immediately.
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