Filling but not heavy, pretty but not pretentious, this ground turkey & zucchini skillet dinner should please the whole family. Try it with cheesy garlic bread as we did here, for the perfect easy dinner combination.
Keyword ground turkey, pasta, pasta skillet, pesto, pesto pasta, zucchini
2medium zucchiniabout 16-20 oz, chopped into bite-sized pieces
24ozfresh tomatoeschopped into bite-sized pieces
1/4tspcrushed red pepper
for the sauce
Cook pasta al dente according to package directions, then drain and reserve.
Meanwhile, cut up your onion, mushrooms, garlic, zucchini, and tomatoes.
Heat olive oil in a large 14″ skillet over medium-high heat for one minute. Add the onion and mushrooms and saute for four minutes, stirring occasionally, until mushrooms are starting to brown and soften.
Stir in the ground turkey and minced garlic. Brown the turkey over medium-high heat for another 3 minutes, breaking it up as you go. (You’ll still have some pink in there, but we’re going to keep cooking some more, so no worries.)
Add in the zucchini and cook for another four minutes, stirring occasionally.
Stir the tomatoes and seasonings into the skillet. Reduce heat to medium, cover, and let it cook for another 4 minutes or until the zucchini is tender and tomatoes are breaking down.
Stir in the pesto and Parmesan until the Parmesan is melted.
Gently stir the cooked pasta into the skillet, until well-combined with the turkey mixture.
Serve your ground turkey & zucchini pasta topped with additional Parmesan, if desired. (I threw on a little chopped fresh parsley from my garden, too, but that’s totally optional.)
The zucchini here is softened, yet still has a little bit of a bite. If you prefer yours super soft, just cook it a bit more.
Ground Turkey & Zucchini Pesto Pasta Skillet from Mashup Mom: https://www.mashupmom.com/ground-turkey-zucchini-pesto-pasta-skillet/