Lemon Zucchini Pasta with Turkey Crumbles
Light Lemon Zucchini Linguine with Savory Ground Turkey
Ingredients:
8 oz linguine or spaghetti (gluten-free optional)
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 zucchini, spiralized or thinly sliced
1/2 lb ground turkey
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 teaspoon chili flakes (optional)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan or dairy-free alternative
Directions:
Cook the pasta in salted boiling water according to the package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent.
Stir in the garlic and cook for another 30 seconds. Add the ground turkey, season with salt and pepper, and cook until browned, breaking it up with a spatula as it cooks.
Add the zucchini to the skillet and sauté for 2–3 minutes until tender but still slightly crisp.
Stir in the lemon zest, lemon juice, and chili flakes (if using). Add the cooked pasta and a splash of reserved pasta water. Toss everything together until evenly combined and heated through.
Finish with chopped parsley and a sprinkle of grated Parmesan. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings