Turkey orecchiette with zucchini and lemon
Discover a delicious and healthy Turkey Orecchiette with Zucchini and Lemon recipe! Made with ground turkey, fresh zucchini, and a hint of lemon zest, this dish combines gluten-free pasta, quinoa, peas, and savory almonds in a creamy chicken soup base. Perfected with white wine, garlic, and grated parmesan cheese for a flavorful, satisfying meal. Quick to prepare and ideal for a nutritious weeknight dinner!
- 24 May 2024
- Cook time 35 min
- Prep time 10 min
- 6 Servings
- 13 Ingredients
Turkey orecchiette with zucchini and lemon is a delightful, gluten-free pasta dish that combines the savory taste of ground turkey with the fresh flavors of zucchini, lemon, and peas. This healthy and nutritious recipe is perfect for a family dinner or meal prep. Let’s dive into the detailed steps to create this delicious dish!
Ingredients:
Instructions:
- Finely chop the onion and mince the garlic.
- Dice the zucchini.
- Toast the almonds in a dry skillet over medium heat until golden brown. Set aside.
- Zest a lemon to obtain 1.5 tsp of lemon zest.
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the chicken soup (broth) to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid. Fluff with a fork and set aside.
- Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat a bit of oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spatula.
- Add the chopped onion and minced garlic to the skillet with the turkey. Cook until the onion is translucent and the garlic is fragrant.
- Pour in the white wine and let it simmer until most of the liquid has evaporated.
- Add the diced zucchini and peas to the skillet with the turkey mixture. Cook for about 5-7 minutes, until the vegetables are tender.
- Stir in the cooked quinoa and gluten-free pasta. Mix well to combine everything evenly.
- Add the lemon zest and salt to the mixture, stirring to combine. Cook for an additional 2-3 minutes to allow the flavors to meld together.
- Transfer the mixture to serving bowls or a large serving platter.
- Top with toasted almonds and grated Parmesan cheese.
- Serve immediately while hot, garnished with extra lemon zest or fresh herbs if desired.
Tips:
- To ensure even cooking, finely chop the onion and garlic before adding them to the pan.
- Toast the almonds lightly in a dry skillet before adding them to the dish. This enhances their flavor and crunch.
- For a creamier texture, reserve some pasta cooking water and mix it in with the pasta before adding the final ingredients.
- Don’t overcook the zucchini to retain its crispness for a better texture contrast in the final dish.
- Adjust the salt and lemon zest according to your taste preference.
- You can substitute white wine with chicken broth if you prefer a non-alcoholic version.
- For added richness, drizzle a little bit of extra virgin olive oil over the final dish before serving.
Once you've combined all the ingredients and garnished with grated parmesan cheese and almonds, your turkey orecchiette with zucchini and lemon is ready to be enjoyed. This flavorful and wholesome dish is sure to become a family favorite. Serve it up warm and savor every bite of its fresh and robust flavors!
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 620kcal | 25% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 8g | 21% |
| Sugar 10g | 10% |
| Fat | |
| Fat 24g | 27% |
| Saturated 5g | 18% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 120mg | 22% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.73mg | 56% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 0.93mg | 54% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 1.19ug | 50% |
| Vitamin C 16mg | 19% |
| Vitamin E 4.59mg | 31% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.59mg | 0% |
| Iron, Fe 4.27mg | 39% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 580mg | 47% |
| Potassium, K 940mg | 28% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 950mg | 64% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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