Ground Turkey and Veggie Pasta with Fresh Basil

Light and bright, this dish lets lean turkey and colorful vegetables shine without any heavy sauce. Zucchini and bell peppers stay crisp-tender, garlic adds warmth, and torn fresh basil brings that pop of herbal brightness at the end. A drizzle of good olive oil ties it all together. Quick enough for a weeknight, clean enough to feel virtuous, tasty enough to make again tomorrow.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 12 oz penne or rigatoni pasta
  • 1 lb lean ground turkey (93% lean or higher)
  • 3 tbsp olive oil, divided
  • 2 medium zucchini
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 4 cloves garlic
  • 1 cup fresh basil, loosely packed leaves
  • ½ tsp black pepper, freshly ground
  • ¼ tsp red pepper flakes (optional, for a little heat)

Instructions

  1. Fill a large pot with water and bring to a boil over high heat.
  2. While the water heats, halve the 2 medium zucchini lengthwise, then slice into half-moons about ¼ inch thick.
  3. Core and deseed the 1 large red bell pepper and 1 large yellow bell pepper, then slice into thin strips.
  4. Mince the 4 cloves garlic.
  5. Once the water boils, add the 12 oz penne or rigatoni pasta and cook according to package directions until al dente, usually 10 to 12 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander.
  6. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat.
  7. Add the 1 lb lean ground turkey to the skillet. Break it up with a wooden spoon and cook, stirring occasionally, until no longer pink and lightly browned in spots, about 6 to 7 minutes. Transfer the cooked turkey to a plate.
  8. Add another 1 tbsp olive oil to the same skillet (no need to wipe it out). Add the 2 medium zucchini, sliced and the 1 large red bell pepper, sliced and 1 large yellow bell pepper, sliced. Sauté over medium-high heat, stirring often, until the vegetables are crisp-tender and starting to get golden edges, about 5 to 6 minutes.
  9. Add the 4 cloves garlic, minced to the skillet with the vegetables. Stir and cook until fragrant, about 1 minute.
  10. Return the cooked turkey to the skillet with the vegetables. Add the drained pasta, ½ tsp black pepper, freshly ground, and ¼ tsp red pepper flakes (if using). Toss everything together. If the pasta looks dry, splash in a few tablespoons of the reserved pasta water and toss again until lightly glossy.
  11. Remove the skillet from the heat. Tear the 1 cup fresh basil leaves into rough pieces and scatter over the pasta. Drizzle the remaining 1 tbsp olive oil over the top and give one final gentle toss.
  12. Divide among bowls and serve right away.