1. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the ground turkey and cook for 6 to 8 minutes, breaking it apart, until browned and fully cooked.

4. Stir in the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 30 seconds.

5. Add the broccoli florets and cherry tomatoes to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender-crisp and the tomatoes begin to soften.

6. Add the drained pasta to the skillet and toss everything together.

7. Pour in the reserved pasta water a little at a time until the pasta looks lightly glossy and well coated.

8. Stir in the Parmesan cheese and toss until combined.

9. Serve warm with extra Parmesan on top if desired.