Check out all the mouthwateringly crisp summer vegetables in this Ground Turkey recipe.
Hi there, so this week at ALDI I found clearance ground turkey, clearance garlic bread, AND a nice deal on zucchini! All of that sounds like a clear call to experiment with a new recipe, one that involves ground turkey.
Today’s pasta recipe, which is full of flavorful turkey and vegetables, uses a mixture of pesto, Parmesan, and sauteed tomatoes to create a light built-in sauce. When my garden tomatoes come in later this summer, I will definitely be making this one again.
This ground turkey is pretty without being ostentatious, filling without being heavy. Try it with cheesy garlic bread as we did here, for the perfect easy dinner combination.
Calling all pasta lovers! Are you looking for a quick and easy weeknight dinner that’s packed with flavor and nutrients? Look no further than these three amazing pesto pasta recipes featuring ground turkey. These dishes are perfect for busy families picky eaters, and anyone who appreciates a delicious and satisfying meal.
1. Pesto Pasta with Ground Turkey and Kale (Aggie’s Kitchen)
This recipe from Aggie’s Kitchen is a super easy 30-minute meal that will get your family eating their greens. The combination of ground turkey kale, and pesto creates a flavorful and healthy dish that’s perfect for a quick lunch or dinner.
Key Ingredients:
- Whole wheat rotini pasta
- Ground turkey
- Garlic powder
- Salt and pepper
- Kale
- Prepared pesto
- Feta cheese
Instructions:
- Cook the pasta according to package directions.
- While the pasta is cooking, brown the ground turkey in a large skillet over medium heat. Season with garlic powder, salt, and pepper.
- Add the chopped kale to the skillet and cook until soft.
- Add the cooked pasta, pesto, and feta cheese to the skillet and toss until combined.
- Serve with tomato wedges and kalamata olives.
Tips:
- Feel free to adjust the amount of kale to your liking.
- If you don’t have kale on hand, you can substitute spinach.
- Add a sprinkle of red pepper flakes for a bit of heat.
2. Ground Turkey & Zucchini Pesto Pasta Skillet (Mashup Mom)
This recipe from Mashup Mom is a delicious and satisfying one-pan meal that’s perfect for a busy weeknight. The combination of ground turkey, zucchini, and pesto creates a flavorful and satisfying dish that’s sure to please everyone at the table.
Key Ingredients:
- Shaped pasta of choice
- Ground turkey
- Olive oil
- Yellow onion
- Mushrooms
- Garlic
- Zucchini
- Fresh tomatoes
- Italian seasoning
- Crushed red pepper
- Prepared pesto
- Parmesan cheese
Instructions:
- Cook the pasta according to package directions.
- While the pasta is cooking, chop the onion, mushrooms, garlic, zucchini, and tomatoes.
- Heat olive oil in a large skillet over medium-high heat. Add the onion and mushrooms and saute until softened.
- Stir in the ground turkey and garlic. Brown the turkey over medium-high heat.
- Add the zucchini and cook until tender.
- Stir in the tomatoes, Italian seasoning, and crushed red pepper. Reduce heat to medium, cover, and let simmer for a few minutes.
- Stir in the pesto and Parmesan cheese until the cheese is melted.
- Gently stir the cooked pasta into the skillet.
- Serve with additional Parmesan cheese, if desired.
Tips:
- If you prefer your zucchini to be softer, cook it for a few minutes longer.
- Add a pinch of red pepper flakes for a bit of heat.
- Serve with a side of crusty bread to soak up all the delicious sauce.
3. Pesto Pasta with Ground Turkey and Sun-dried Tomatoes (Your Personal Recipe)
This recipe is a variation of the classic pesto pasta with ground turkey, but with a twist! The addition of sun-dried tomatoes adds a sweet and tangy flavor that takes this dish to the next level.
Key Ingredients:
- Pasta of choice
- Ground turkey
- Olive oil
- Onion
- Garlic
- Sun-dried tomatoes
- Spinach
- Prepared pesto
- Parmesan cheese
Instructions:
- Cook the pasta according to package directions.
- While the pasta is cooking, chop the onion and garlic.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and saute until softened.
- Add the ground turkey and cook until browned.
- Stir in the sun-dried tomatoes and spinach. Cook until the spinach is wilted.
- Add the cooked pasta, pesto, and Parmesan cheese to the skillet and toss until combined.
- Serve with additional Parmesan cheese, if desired.
Tips:
- If you don’t have sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes.
- Add a pinch of red pepper flakes for a bit of heat.
- Serve with a side of crusty bread to soak up all the delicious sauce.
No matter which recipe you choose, you’re sure to enjoy a delicious and satisfying pesto pasta with ground turkey dish. These recipes are easy to make, adaptable to your taste, and perfect for a quick and easy weeknight dinner. So get cooking and enjoy!
Ground Turkey & Zucchini Pesto Pasta Skillet
– for the pasta
12 oz box shaped pasta of choice (I used farfalle/bowtie)
– for the turkey
1 Tbsp olive oil 1/2 of a medium yellow onion, chopped small 8 oz mushrooms, chopped 1-1. Twenty-four ounces of medium zucchini (16–20 oz) chopped into bite-sized pieces; twenty-four ounces of fresh tomatoes chopped into bite-sized pieces; one tsp of Italian seasoning; and one-fourth teaspoon of crushed red pepper
– for the sauce
1/4 cup prepared pesto 3/4 cup shredded Parmesan
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. When the mushrooms begin to brown and soften, add the onion and sauté them for four minutes, stirring now and then.
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. After 4 minutes, or until the zucchini is soft and the tomatoes are starting to break down, reduce the heat to medium, cover, and continue cooking.
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. ).
Note: 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.
A little prepared pesto made the ideal light sauce for this pasta skillet dinner, paired with the Parmesan cheese, juicy tomatoes, and a dash of seasoning. I just adore pesto; it’s such a great shortcut to flavor!
This recipe makes a lot: It should serve at least six. This is also easily made gluten-free: just replace the regular farfalle I used here with your preferred gluten-free pasta.
Ground Turkey & Zucchini Pesto Pasta Skillet, printable recipe
Turkey Pesto Pasta | Easy Lunch Ideas
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