Lunch or Dinner

One Pan Turkey and Zucchini
One Pan Turkey and Zucchini

Makes 4 Servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat

Ingredients:
  • 18oz Ground Turkey
  • 1 Cup Onion, diced
  • 4 tsp Butter
  • 3 Cloves Garlic, minced
  • ¼ Cup White Wine
  • 1 ½ Cups Chicken Stock
  • 1 Cup Orecchiette Pasta, uncooked
  • ¼ tsp Sea Salt
  • 4 Cups Zucchini, sliced
  • 1 Cup Asparagus, chopped
  • 2 Cups Frozen Peas
  • Zest from 1 Lemon
  • 2 oz Almonds, sliced
  • ¼ Cup Shredded Parmesan Cheese
Directions:
  1. In a large skillet, cook the Turkey until no pink remains. Set aside on a paper towel lined plate.
  2. Add Butter and Onion and cook until translucent and then add the Garlic. Cook for 1 minute.
  3. Pour in the White Wine, scraping up the bits of Onion from the bottom of the pan. Cook for about 2 minutes.
  4. Add Chicken Stock, Orecchiette Pasta, Salt, and the cooked Turkey into the pan. Simmer for 10 minutes, stirring frequently.
  5. Add Zucchini and Asparagus and cook for another 10 minutes, or until Pasta is cooked through and sauce has thickened.
  6. Stir in the Lemon Zest and Frozen Peas. Cook for about 3 minutes.
  7. Serve with Almonds and Parmesan Cheese. About 2 Tbsp Almonds and 1 Tbsp Parmesan Cheese per serving.

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