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1
Brown the turkey in a large skillet over medium high heat.
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2
When the meat is brown and cooked through, remove it to a plate and set it aside.
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3
Add the oil to the hot skillet and let it heat up for about 30 seconds.
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4
Add the onion to the skillet and cook until translucent, about 2 minutes.
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5
Add the garlic and cook for 1 minute.
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6
Sprinkle the salt, oregano, and crushed red pepper flakes over the onions and garlic.
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7
Stir.
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8
Toss in the broccoli and cauliflower.
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9
Cook for about 1 minute and then add the zucchini.
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10
Stir again.
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11
Put on a pot of water and cook the pasta according to package directions.
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12
Add the cooked ground turkey back to the skillet with the vegetables.
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13
Turn the heat down to low.
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14
Stir in the heavy cream and the Parmesan cheese.
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15
Drain the cooked pasta, reserving 1/2 cup of the water.
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16
Put the pasta back in the pot, toss with 1/4 cup of the water (so it doesnt get sticky) and add the remaining 1/4 cup water to the turkey/vegetable mixture, but only if it needs a little extra moisture.
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17
Plate up the pasta and serve the turkey/vegetable mixture over the top.
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18
Garnish with additional shaved Parmesan cheese.
