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One Pan Turkey Pasta Recipe with Zucchini and Lemon

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 An easy one pan turkey pasta recipe that is packed full of healthy vegetables. Zucchini and peas are cooked up with the pasta with a touch of lemon zest, parmesan cheese and sliced almonds. A delicious week-night dinner!

One Pan Turkey Pasta Recipe with Zucchini and Lemon

Well, I’m back from staycation land. It was fun while it lasted.

There were Watermelon Margranitas and S’mores Sundae Cookie Cups. We all stayed up a little later and slept in a little later, too (even Kai!).

But now it’s back to reality. The 5pm rush. The what-on-earth-is-for-dinner-dilemma. And we can’t leave those dishes until tomorrow anymore.

So I have the perfect almost-no-dishes easy 5pm solution for us all! And it’s called one-pan pasta.

Looking for more ground turkey recipes? Check out these Healthy Baked Turkey Meatballs (7 Flavors)

One Pan Turkey Pasta Recipe with Zucchini and Lemon

I haven’t made a one-pan pasta recipe since waaay back in April…whoa. I don’t know what happened there!

So I’m back…with a vengeance. Today’s one pan pasta recipe is inspired by the zucchini growing in my garden. And the peas too, even though they’re not ready for picking quite yet.

This turkey pasta recipe is full of fresh flavors: zucchini, peas, a hint of lemon, and sliced almonds. Some ground turkey to make it a complete meal. And I used orecchiette, which are basically mini cowboy hats, am I right?

Orecchiette is just perfect for this one pan pasta meal, since they are small and compact, they cook up well in the small volume of liquid that is used.

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One Pan Turkey Pasta Recipe with Zucchini and Lemon

One Pan Turkey Pasta Recipe with Zucchini and Lemon

If you are new to one-pan pasta, here’s the deal: the pasta cooks up with the veggies and meat, and the starch from the pasta thickens the reduced sauce. As the pasta cooks, it absorbs SO much flavor from all of the other ingredients. So so SO much flavor.

I feel like now that I’m on this one-pan pasta bandwagon, I don’t ever want to eat the other type of pasta again 😉

And this kind of meal is right up my alley: easy, healthy, simple, delicious and (almost) no dishes! Wooo!

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3 from 2 votes

One Pan Turkey Pasta Recipe with Zucchini and Lemon

Course: Dinner
Cuisine: Skillet
Calories: 406kcal
Servings: 6
An easy pasta dish that cooks up in one pan. Ground turkey, zucchini and peas are cooked up with the pasta with a touch of lemon zest, parmesan cheese and sliced almonds. A delicious week-night dinner!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients

  • 1 lb/500g ground turkey
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/4 cup white wine
  • 4 1/2 cups chicken stock
  • 3 cups orecchiette
  • 1/4 teaspoon salt
  • 3 cups zucchini
  • 2 cups frozen peas
  • zest of 1 lemon roughly 1.5 tbsp
  • 1/4 cup sliced almonds
  • 1/2 cup shredded parmesan cheese

Instructions

  • In a large skillet, cook the turkey until no pink remains. Set aside on a paper towel lined plate.
  • Add onion and cook for 5 or so minutes until translucent. Add the garlic and stir for one minute.
  • Add the white wine and scrape up all of the brown bits from the bottom of the pan. Cook until reduced by half, around 2 minutes.
  • Add the chicken stock, orecchiette and salt, and add back the turkey. Simmer for 10 minutes, stirring frequently, then add the zucchini and cook for another 10 minutes (stirring frequently), or until pasta is cooked through and sauce has thickened.
  • Stir in the lemon zest and frozen peas. Cook for 3 minutes.
  • Serve with almonds and parmesan cheese.

Nutrition

Serving: 1/6 of batch | Calories: 406kcal | Carbohydrates: 41g | Protein: 36g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 770mg | Fiber: 5g | Sugar: 4g
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Comments

    • Well that definitely doesn’t sound right, it should not be soupy. I’m sorry it didn’t work out for you, Sherrie. Would you mind telling me which pasta shapes you used, and if you used a pan or a pot? Thank you!

      Reply

  4. I’m new to cooking but I thought this was great. I forgot the almonds, and thought it tasted a little bland at first. But I squeezed the zested lemon in for some extra acidity and then put some red pepper flakes, and it blew me away

    Reply

    • Spelt my own name wrong, had to figure out what to do with the rest of the wine. Thats what did it! But it was very easy, especially to someone who is super super new to cooking. It was easy to keep up and never felt overwhelmed

      Reply

    • Hi Janine, sorry if I’m too late replying here! So sorry, the turkey is supposed to be added with the pasta/stock/salt. I will edit the recipe. Thank-you for pointing that out.

      Reply

    • Hi Jenilee, I hope I’m not too late! I thought the same thing, I started with 3 cups when I developed the recipe, but I had to add another 1 1/2. Since it cooks uncovered, the liquid does evaporate and the pasta starches thicken it as it cooks. Hope you like it!

      Reply

  8. I know I told you I love the look of your site, and now I love your little graphics with the one pot meals, etc. Great touch! And I love everything about this dish — orrecchiette is one of my favorite pastas! This looks right up my alley — pinned!

    Reply

  10. What?! Thank-you SO much, Jessica, and I have to say I’m always admiring your photos, too! I have such a hard time photographing on a white background.

    Reply

    • Yeah, I really don’t see myself going back to dirtying another pot just to boil the pasta…not when it gets so much flavor from the sauce! Thanks, Ashley!

      Reply

  13. Hi Denise! I just have to comment on my adoration for this quick and tasty recipe. I love meals that are insanely satisfying with minimal work (less hassle more happy). I have more zucchini than one can shake a stick at currently and we are constantly seeking new applications. Love this.

    Reply

  14. OK, so you’ve sold the one-pot pasta idea to me in this post. And I love the flavours you chose to combine here, especially with the lemon and almonds … mmm! And love even more that you used those cute ‘cowboy hats’!

    Reply

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