Leftover Baked Turkey Meatballs in Basil Marinara over Penne with Sautéed Broccoli

Finely dice 0.5 yellow onion and mince 2 cloves garlic.

Roughly chop 0.25 cup fresh basil leaves into small ribbons.

In a large skillet, heat 1 tablespoon olive oil over medium heat and add the 0.5 diced yellow onion; sauté for 8 minutes until soft and slightly caramelized.

Add the 2 cloves minced garlic and 0.5 teaspoon red pepper flakes to the onion and cook for 2 minutes until the garlic is golden.

Stir in 1.5 cups marinara sauce, 1 tablespoon balsamic vinegar, and 0.25 cup water to create a smooth, slightly thinned sauce base.

Add 10 turkey meatballs to the skillet, cover with a tight-fitting lid, and simmer on low heat for 15 minutes to ensure the meatballs are heated through to the center.

Gently fold 3 cups penne pasta and 2 tablespoons water into the skillet; toss for 5 minutes until the pasta is hot and the sauce has thickened to a glossy consistency.

While the pasta finishes, heat 1 tablespoon olive oil in a separate medium frying pan over medium-high heat.

Add 2 cups broccoli florets to the pan and sauté for 6 minutes, stirring frequently, until the edges are browned and the centers are tender-crisp.

Squeeze 1 teaspoon lemon juice over the 2 cups broccoli and season with salt and pepper to taste.

Remove the pasta skillet from the heat and stir in 0.125 cup (half of the total) fresh basil.

Divide the pasta and meatballs into two bowls, topping each with 1 tablespoon parmesan cheese and the remaining 0.125 cup fresh basil, with the sautéed broccoli served on the side.