Cooking Steps

• In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the ground turkey, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Break it apart with a spatula as it cooks.
• Once the turkey is cooked, add the minced garlic and Italian seasoning to the skillet. Sauté for an additional 1-2 minutes until fragrant.
• Add the broccoli florets to the skillet. Pour in a splash of water, cover, and let steam for about 3-4 minutes until the broccoli is bright green and tender.
• Pour the heavy cream into the skillet. Bring to a gentle simmer, then stir in the grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
• Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated with the sauce.
• Remove from heat and garnish with chopped parsley. Serve immediately while hot.