This is one of our family favorites, and I love that it all cooks in one pan so it's easy to make and clean up. This Turkey & Parmesan Pasta recipe started as this beef recipe, but I've made so many changes to it that I wanted to post it this way. First off, the recipe calls for 1 1/2 pounds of meat; I've found that I can use half of that for my family of five and save a bunch of money. I also use ground turkey instead, which is a little healthier and almost always less expensive than ground beef.
3/4 lb. ground turkey
1 can diced tomatoes with Italian spices
1 zucchini, diced to make 2 cups
2 cups uncooked pasta*
3/4 cup Parmesan cheese
2 cups beef broth (I use bouillon, but you can use canned/boxed)
- In a large skillet over medium/high heat, brown the ground turkey, breaking up into small pieces. Drain the turkey and set aside in bowl to be added later.
- Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
- Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender. (Note–I have found I usually have to cook it 5-7 minutes longer than this)
- Return turkey to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.
If you're afraid your kids (or husband) won't eat zucchini, you can just chop it really really tiny. They won't know it's there once everything is tender and delicious. I usually serve this with a side salad.
*Note: I've made this recipe over 20 times, and the only pasta I've had trouble with is whole wheat. It just takes too long to cook. I usually use the Barilla Plus for extra protein and fiber, but any kind of “white” pasta will cook just fine in the liquid.