Italian · Serves 2
with Pesto, Tomato & Zucchini
Prepare to upgrade your weekly pasta night rotation with this creamy-meets-meaty penne. You’ll start with a base of luscious homemade creamy pesto sauce, made extra hearty with ground turkey and brightened with diced tomato and sautéed zucchini (all in just 20 minutes!). Toss in freshly boiled pasta, and we’ll give you a penne for your thoughts on how delicious it is.
Bring a medium pot (use large pot for 4 servings) of salted water to a boil. Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Meanwhile, wash and dry produce. Trim and halve zucchini lengthwise; thinly slice into half moons. Dice tomato.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and tender, 5-6 minutes. Season with salt and pepper. Turn off heat heat; transfer to a small bowl. Wipe out pan.
Heat another drizzle of oil in same pan over medium-high heat. Add turkey*, Italian Seasoning, and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes.
Stir in stock concentrate and ¼ cup plain water (1⁄3 cup for 4); cook until water has absorbed and turkey is cooked through, 1-2 minutes more. Stir in zucchini and tomato.
Reduce heat to medium low; stir in pesto, cream cheese, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved pasta cooking water (1⁄3 cup for 4) until combined. (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet.) Season with salt and pepper.
Stir drained penne into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between plates and serve.
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