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Turkey, Zucchini and Tomato Pasta

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6


  • 1 lb ground turkey browned
  • 1 medium zucchini, cubed
  • 1 cup cherry tomatoes halved
  • 1/2 box bowtie pasta about 3 cups uncooked
  • 1 jar pasta sauce Arrabbiata


  1. Cook pasta according to instructions on package. If using bulk, unpackaged pasta, boil in water until pasta is al dente. 

  2. While water is boiling, brown the ground turkey in a pan.

  3. Remove turkey and set aside. Saute vegetables in the turkey oils (or add a tbsp of vegetable oil, if needed) until softened. 

  4. Add turkey, cooked pasta, and pasta sauce to cast iron pan to heat throughout. Serve. 

Recipe Notes

Many vegetables can be added or swapped for the zucchini and tomatoes. Some options include peppers, carrots, peas, eggplant, squash, and more. Just remember that different vegetables will take more or less time to soften up. Typically, the softer and smaller the pieces, the less time they take to saute. Carrots, for example, take much longer than peas to cook, so be cognizant and add smaller/softer vegetables after the larger/harder vegetables have been cooking for a few minutes. 

Any ground meat will work or the meat can be excluded to make it a vegetarian dish. 

Use whatever pasta sauce you have on hand.