Turkey Orecchiette with Zucchini and Lemon

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Salt

  Table

  1 tsp or 6g

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Lemon zest

  1 ½ tsp or 3g

• Peas

  Green, frozen, unprepared

  2 cup or 268g

• Almonds

  Nuts, raw

  1 cup, sliced or 92g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. In a large skillet over medium heat, cook the turkey until no pink remains. Remove and set aside on a paper towel-lined plate.
2. Add the onion to the skillet and cook for about 5 minutes until translucent. Stir in the garlic and cook for an additional minute.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, approximately 2 minutes.
4. Add the chicken stock, orecchiette, salt, and the cooked turkey back into the skillet. Simmer for 10 minutes, stirring frequently.
5. Add the zucchini and continue to cook for another 10 minutes, stirring frequently, until the pasta is cooked through and the sauce has thickened.
6. Stir in the lemon zest and peas, cooking for an additional 3 minutes.
7. Serve the dish topped with almonds and Parmesan cheese.

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