Turkey and Veggie Pesto Pasta

This kid-friendly dinner is a fun spin on pasta night that even adults will love. Veggies and ground turkey get cooked while the pasta boils, and frozen peas, store bought pesto and Parmesan cheese make it a delicious meal. This dish can be made ahead and re-heated for lunches as well.

Course Dinner

Keyword healthy pasta, kid-friendly, peas, pesto, easy pasta, carrots, ground turkey

Prep Time 20

Cook Time 20

Servings

Calories 409

Ingredients

1 cup whole wheat pasta (small shells or elbows)
1 Tbsp. olive oil
1 white onion (diced)
2 carrots (finely diced)
1 zucchini (finely diced)
½ tsp. salt (divided)
1 tsp. minced garlic
1 lb. ground turkey
¼ tsp. black pepper
1½ cup frozen peas
¼ cup pesto
½ cup Parmesan cheese

Instructions

Boil pasta according to package directions. When pasta is cooked al dente, remove from heat, drain and reserve ½ cup of the pasta water.
While pasta is cooking, heat a large skillet over medium heat. Add olive oil.
When olive oil is hot, add diced onions, carrots, zucchini and ¼ tsp. salt. Stir and cook until veggies are tender, about 5-6 minutes.
Add in minced garlic and stir until fragrant, about 30 seconds.
To the skillet, add ground turkey, pepper and remaining ¼ tsp. salt. Break turkey apart with a spatula and continue cooking until turkey is fully cooked, about 7-8 minutes.
Stir in frozen peas and cook for 2-3 minutes or until peas are warmed through.
Add cooked pasta and reserved pasta water to the mix and stir to combine.
Stir in pesto and Parmesan cheese. Taste and add salt and pepper as needed.

Nutrition