Turkey Zucchini Tomato Orzo Skillet

• lean ground turkey16 oz
• orzo1 1/2 cup
• zucchinidiced1 lb
• tomato paste4 tbsp
• broccolicut into small florets1/2 lb
• parmesan cheesegrated1 oz
• olive oil2 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the zucchini and cut the broccoli into small florets. Warm the olive oil in a large skillet over medium heat until shimmering.
2. 2Pat the ground turkey dry without rinsing it. Season it with half of the kosher salt and black pepper, add it to the skillet, and break it into small pieces. Cook for 5-7 minutes, stirring, until browned and the thickest pieces reach 165°F (74°C). Transfer the turkey to a clean bowl, then wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the zucchini and broccoli to the skillet, season with the remaining kosher salt, and cook for 3-4 minutes, until fragrant and crisp-tender.
4. 4Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly and smells sweet. Add the orzo and enough water to cover it by about half an inch. Simmer for 9-11 minutes, stirring often, until the orzo is tender with a firm center and the liquid is mostly absorbed.
5. 5Return the turkey to the skillet and stir until steaming throughout and the thickest pieces reach 165°F (74°C). Taste and adjust with salt and pepper, then finish with the parmesan.
6. 6Serve when the skillet is bubbling gently and the sauce coats the orzo.