Ground Turkey Pesto Yellow Squash and Zucchini Noodles
This Ground Turkey Pesto Yellow Squash and Zucchini Noodles recipe is made with a spiralizer and is delicious served with Parmesan cheese.
This Ground Turkey Pesto Yellow Squash and Zucchini Noodles recipe is made with a spiralizer and is delicious served with Parmesan cheese.
- 1 pound ground turkey
- fresh cracked black pepper to taste
- 2 large cloves garlic minced
- crushed red pepper flakes
- 3.5 small zucchini (and yellow squash) cut into noodle strips with a spiralizer or mandolin (i used org
- 3 tbsp. olive oil
- 1 medium red onion minced
- 4 oz. mushrooms sliced
- 3 can use regular tomato paste)
- 1/4 cup prepared pesto (i buy at costco)
- 1/2 teaspoon kosher or sea salt or more to taste
- 1/2 cup grated parmesan cheese or to taste
- Carbohydrate 2.99650764727437 g
- Cholesterol 52.8058400880054 mg
- Fat 10.2430502985189 g
- Fiber 0.601619617920296 g
- Protein 18.9405604151105 g
- Saturated Fat 2.39752909655579 g
- Serving Size 1 1 -8 (125g)
- Sodium 312.482541287059 mg
- Sugar 2.39488802935408 g
- Trans Fat 0.656394121299376 g
- Calories 181 calories
Step-by-step
- Make the squash and zucchini noodles using a spiralizer.
- In a large frying pan over medium-high heat, add 1 tablespoon of olive oil, and saute the zucchini noodles until tender, stirring regularly, about 2-3 minutes. Lightly salt and pepper; set aside.
- In the same pan over medium-high heat, add olive oil, onions, mushrooms, and garlic. Cook until translucent. Set aside.
- In the same pan over medium-high heat, cook the ground turkey until light brown, about 5 minutes. Lightly salt and pepper.
- Add tomato paste, prepared pesto, and tomato paste to the meat and mix together.
- Add in the onion and mushroom mixture to the meat; gently stir and heat on low heat for about 2-3 minutes.
- Serve the sauce over the zucchini noodles. Sprinkle with Crushed Red Pepper Flakes and Parmesan cheese.
A Busy Mom's Quick and Delicious Weeknight Dinner
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present battle against bedtime resistance. Finding time to cook a healthy, satisfying dinner often feels like an impossible task. But let me tell you, this Ground Turkey Pesto Yellow Squash and Zucchini Noodles recipe has become my weeknight savior. It’s quick, easy, and surprisingly delicious – even my picky eaters love it!
The beauty of this dish lies in its simplicity. No complicated techniques, no obscure ingredients – just fresh, flavorful ingredients coming together in a harmonious dance of taste. I love using a spiralizer to create the zucchini and yellow squash noodles. It adds a fun, restaurant-quality touch without requiring any extra effort. You can find spiralizers at most kitchen stores or even online. If you don't have one, you can always julienne the vegetables using a sharp knife – it might take a little longer, but the result is still fantastic.
The ground turkey cooks up quickly, absorbing the savory flavors of the pesto, garlic, and onions. The addition of mushrooms adds a lovely earthy note, and the crushed red pepper flakes provide just the right amount of subtle heat. I usually buy pre-made pesto from Costco, which saves me even more time. If you prefer to make your own, go for it! But trust me, the store-bought version works just as well.
What I really love about this recipe is its versatility. Feel free to experiment with different vegetables. Bell peppers, carrots, or even spinach would be delicious additions. You can also adjust the seasonings to your liking. If you prefer a milder dish, skip the crushed red pepper flakes. Or, if you want a more intense pesto flavor, add a little extra pesto. The possibilities are endless!
This recipe is more than just a quick weeknight dinner; it’s a testament to the fact that healthy, delicious food doesn’t have to be complicated or time-consuming. It’s a perfect example of how a busy mom can nourish her family with a meal that’s both satisfying and efficient. So, next time you’re short on time but craving a delicious dinner, give this recipe a try. You won't regret it!
Tips for Success:
- Prep ahead: Mince the garlic and onions ahead of time to save time during weeknights.
- Spiralizer is key: A spiralizer makes quick work of the zucchini and yellow squash, but a vegetable peeler works in a pinch.
- Don’t overcook the noodles: Overcooked noodles will become mushy. Aim for al dente.
- Adjust the spice level: Add more or less crushed red pepper flakes to suit your taste.
- Get creative with vegetables: Feel free to experiment with other vegetables to make this dish your own.
This Ground Turkey Pesto Yellow Squash and Zucchini Noodles recipe is a true winner in my household. It's a healthy, delicious, and efficient meal solution for busy weeknights. Give it a try and let me know what you think!
