Turkey Orecchiette with Zucchini and Lemon

Ingredients

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Quinoa

  Cooked

  2 cup or 370g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Pasta Rotini

  Compliments

  1 ¼ cups or 85g

• 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. Set aside on a paper towel lined plate.
2. Add onion and cook for 5 or so minutes until translucent. Add the garlic and stir for one minute.
3. 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.
4. 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.
5. Stir in the lemon zest and frozen peas. Cook for 3 minutes.
6. Serve with almonds and parmesan cheese.