Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
When pasta is al dente (not too soft, so it doesn't become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
Add parsley and Parmesan cheese and gently stir. Serve hot.
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Notes
Make ahead: Cook ground turkey and onion, store in the refrigerator. Chop broccoli and tomatoes, store in separate containers refrigerated. On cooking day, proceed with step 3 of putting it all together and cooking pasta.
Store: Refrigerate in an airtight container for up to 3 days. I wouldn't recommend freezing.
Reheating: To reheat, add leftovers to the pot with a splash of broth or water and reheat on low while covered, stirring a few times. Basically you want food to steam through.
Pasta: Broken into pieces spaghetti, fettuccine or any long pasta is just as fine. Break in half or more to prevent lumps. Gluten free pasta will cook faster.
If you like soft broccoli: If you like soft cooked broccoli, add it 3 minutes earlier or use frozen broccoli. I like broccoli firm and this is what this recipe is.
Tomato substitution: You can skip tomato all together or use sun dried tomatoes. Diced bell pepper is good too.