Pesto Turkey and Zucchini Noodle Skillet (Printable)
Vibrant ground turkey with zucchini noodles and basil pesto in a quick skillet.
# List of ingredients:
→ Proteins
01 - 1 lb ground turkey
→ Vegetables
02 - 4 medium zucchini, spiralized into noodles
03 - 1 cup cherry tomatoes, halved
04 - 2 cups baby spinach
05 - 2 cloves garlic, minced
→ Sauces & Oils
06 - 1/3 cup basil pesto
07 - 2 tbsp olive oil
→ Seasonings
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp crushed red pepper flakes
→ Garnish
11 - 1/4 cup grated Parmesan cheese
12 - Fresh basil leaves
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Season with salt and black pepper. Transfer turkey to a plate and set aside.
02 - In the same skillet, add the remaining tablespoon olive oil. Sauté garlic for 30 seconds until fragrant. Add cherry tomatoes and cook for 2 minutes, until they begin to soften.
03 - Add zucchini noodles and toss gently for 2–3 minutes, just until they start to soften but remain crisp.
04 - Return the cooked turkey to the skillet. Add baby spinach and cook until wilted, about 1 minute.
05 - Stir in basil pesto and toss everything together until well combined and heated through. Adjust seasoning with salt and red pepper flakes, if desired.
06 - Remove from heat. Garnish with Parmesan cheese and fresh basil before serving.
# Expert Advice:
01 -
- Everything cooks in one pan with minimal cleanup
- The pesto transforms simple ingredients into restaurant quality flavors
- Ready in under 30 minutes for hectic weeknights
02 -
- Zucchini noodles release water quickly if overcooked, so keep them moving and do not walk away
- Homemade pesto makes a noticeable difference, but quality store bought works perfectly fine
03 -
- Pat your zucchini noodles dry with paper towels before cooking to reduce excess moisture
- Reserve a handful of fresh basil to add at the very end for the brightest flavor