Pesto Turkey Zucchini Pasta

Ingredients

• 8 oz lean ground turkey
• 5 oz whole-wheat pasta
• 1 zucchini, sliced
• 2 tbsp pesto
• 2 tbsp parmesan

Instructions

1. Bring a pot of salted water to a rolling boil. Cook the whole-wheat pasta according to package directions until al dente. Before draining, scoop out about 1/2 cup of the starchy cooking water and set it aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground turkey and break it apart with a wooden spoon, cooking until browned and no pink remains, about 5 to 6 minutes.
3. Push the turkey to one side of the pan and add the sliced zucchini. Sauté for 3 to 4 minutes until the zucchini is tender but still has a slight bite — you want it golden at the edges, not mushy.
4. Add the drained pasta to the skillet along with the pesto. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce and help it coat the noodles evenly.
5. Divide between two bowls and top each with a tablespoon of freshly grated parmesan. Serve right away while the pasta is hot.

Tips

• Use store-bought or homemade pesto — if using jarred pesto, taste before salting the dish since many brands are already well-seasoned.
• Swap zucchini for yellow squash or add halved cherry tomatoes for a pop of color and sweetness.
• This recipe meal-preps well for up to 3 days; reheat with a splash of water to revive the sauce.
• For a lighter version, replace half the pasta with spiralized zucchini noodles added in the last minute of cooking.