20-Minute Turkey and Zucchini Pesto Pasta
A fast pesto pasta with browned turkey and ribbons of zucchini for a fresh, weeknight-friendly bowl.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (142 reviews)
INSPIRED BY
The classic weeknight combo of pasta and pesto, bulked up with quick-browning turkey and zucchini.
Story
Some nights I just want dinner to happen without a lot of thinking. Pasta and pesto are my safety net, and browning a little ground turkey makes it feel more like a full meal. The zucchini ribbons soften into the sauce and add that fresh, green bite. It is cozy, quick, and the leftovers are actually great for lunch.
By Casey
Ingredients
- 8 oz short pasta (penne or rotini)
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 zucchini, shaved into ribbons
- 1/2 cup prepared basil pesto
- 1/4 cup grated Parmesan
- 1/4 cup pasta water (reserved)
- Salt and black pepper
- Red pepper flakes (optional)
Instructions
- Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 1/4 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey, season with salt and pepper, and cook until browned, 6 to 7 minutes.
- Add the zucchini ribbons to the skillet and cook 1 to 2 minutes until just softened.
- Lower heat to medium. Stir in pesto and reserved pasta water to loosen the sauce.
- Add the drained pasta and toss until coated. Stir in Parmesan.
- Taste and season. Serve with extra Parmesan and red pepper flakes if you like.
Chef Tips
- Zucchini cooks fast, add it at the end so it stays green.
- Pasta water helps pesto turn silky, do not skip the reserved splash.
- Use chicken sausage instead of turkey if that is what you have.
- Leftovers reheat well with a tiny splash of water in the microwave.
Cook's Notes
- **Shortcut:** Use prepared pesto, then brighten with black pepper and Parmesan.
- **Texture:** Brown the turkey well for deeper flavor.
- **Sauce:** Loosen pesto with reserved pasta water so it coats evenly.