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Turkey Pesto Pasta

Turkey Pesto Pasta

with Basil and Heirloom Tomatoes
4.0(412)Review Summary
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Calories
: 
780 kcal
Protein
: 
41g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sulphites
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Tree nuts
  • Wheat
  • Egg
  • Fish
  • Milk
  • May contain traces of allergens
  • Crustaceans
  • Gluten
  • Sulphites
  • Peanuts
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Turkey

170 g

Spaghetti

(Contains: Wheat)

7 g

Basil

1 unit(s)

Zucchini

113 g

Baby Heirloom Tomatoes

1 tbsp

Balsamic Vinegar

(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 tbsp

Garlic Puree

(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

¼ cup

Basil Pesto

(Contains: Milk May be present: Soy, Sulphites)

4.3 g

Italian Seasoning

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains: Milk)

Calories780 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber7 g
Protein41 g
Cholesterol130 mg
Sodium670 mg
Trans Fat0.5 g
Potassium1050 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Pot
•Colander
•Large Non-Stick Pan

Cooking Steps

PDF
Prep
1
  • Before starting, wash and dry all produce.
  • Bring a large pot of salted water to a boil over high (use same for 4 servings).
  • Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Halve tomatoes.
Cook spagehtti
2
  • To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
  • Reserve 1/4 cup (1/2 cup) pasta water.
  • Strain spaghetti, then return to the pot, off heat.
Cook turkey and zucchini
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then turkey, garlic puree and Italian Seasoning. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
  • Add zucchini. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
Make sauce
4
  • To the pan with turkey mixture, add pesto, tomatoes, reserved pasta water and vinegar. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
  • Season with salt and pepper.
Assemble pasta
5
  • To the pan with sauce, add spaghetti, half the Parmesan and 1 tbsp (2 tbsp) butter.
  • Remove the pan from heat, then stir until spaghetti is coated.
Finish and serve
6
  • Divide turkey pesto pasta between plates.
  • Sprinkle with remaining Parmesan.
  • Tear basil over top.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many enjoyed the dish's taste, with some praising its surprising flavor bursts and original ingredient combination.
  • Ease of prep: Customers found this recipe quick and easy to prepare, making it a convenient option for busy nights.
  • Suggestions: Consider adding more pesto sauce for stronger flavor; some suggest swapping zucchini for spinach or using mild Italian sausage.
  • Portions: Several noted the pasta-to-other-ingredients ratio was off; consider increasing vegetables and protein while reducing pasta.
  • Leftovers: Leftovers tasted wonderful the next day, making this a good option for meal prep.
AI-generated from customer reviews
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