Place a large pot of salted water on to boil.

Cut florets from the stem and set aside.

Peel the outer skin off the stem and cut the whole stem in half the long way. Then slice into thin slices.

In a large deep skillet or saute pan, heat the olive oil over medium high heat and add the broccoli stems, onion, bell pepper and garlic and saute three minutes.

Add the lemon zest, turkey, salt and pepper and saute until the turkey is no longer pink, about 3-4 more minutes.

At this point the pot of water should be boiling so first add the broccoli florets and cook just two minutes and remove using a spider or strainer and set aside.

Add the pasta to the same water and cook to just slightly undercooked, still a little chewy.

While the pasta is cooking, go back to the pan with the turkey and add the lemon juice and cook one minute.

Add the basil and chicken stock and let simmer while the pasta is cooking. The turkey mixture should simmer for at least five minutes.

Pour the pasta into a colander to drain.

Add the Parmesan cheese, broccoli florets and the drained pasta to the pan with the turkey and toss to combine. Cook just long enough to finish cooking the pasta. Add more chicken stock if needed.

Serve with additional grated Parmesan cheese and chopped fresh basil.