One Pan Turkey and Zucchini
MAKES: serving
Ingredients
18oz Ground Turkey
4 tsp Butter
1 Cup Onion, diced
3 Cloves Garlic, minced
1/4 Cup White Wine
1-1/2 Cups Chicken Stock
1 Cup Orecchiette Pasta, uncooked
1/4 tsp Sea Salt
4 Cups Zucchini, sliced
1 Cup Asparagus, chopped
Zest from 1 Lemon
2 Cups Frozen Peas
2 oz Almonds, sliced
1/4 Cup Shredded Parmesan Cheese
Directions
In a large skillet, cook the Turkey until no pink remains. Set aside on a paper towel lined plate.
Add Butter and Onion and cook until translucent and then add the Garlic. Cook for 1 minute.
Pour in the White Wine, scraping up the bits of Onion from the bottom of the pan. Cook for about 2 minutes.
Add Chicken Stock, Orecchiette Pasta, Salt, and the cooked Turkey into the pan. Simmer for 10 minutes, stirring frequently.
Add Zucchini and Asparagus and cook for another 10 minutes, or until Pasta is cooked through and sauce has thickened.
Stir in the Lemon Zest and Frozen Peas. Cook for about 3 minutes.
Serve with Almonds and Parmesan Cheese. About 2 Tbsp Almonds and 1 Tbsp Parmesan Cheese per serving.