Creamy Turkey Spaghetti with Zucchini and Parmesan

This creamy turkey spaghetti is the perfect weeknight comfort meal. Lean ground turkey simmers in a rich tomato sauce with grated zucchini that melts right in, adding extra nutrition without sacrificing flavor. Tossed with al dente spaghetti and finished with Parmesan and a touch of sour cream, this dish comes together in just 20 minutes.

It’s a clever way to sneak in veggies while keeping the whole family happy. The zucchini becomes silky and almost disappears into the ragù, making it ideal for picky eaters. Serve with extra Parmesan on top for a satisfying dinner that’s both quick and delicious.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, grate the zucchini using a box grater or food processor. Set aside.
3. Heat cooking oil in a large skillet over medium-high heat. Add ground turkey, season with salt, pepper and garlic powder. Cook, breaking up the meat, until browned, about 4-5 minutes.
4. Stir in the Tuscan Heat Spice and grated zucchini. Cook for 2 minutes until zucchini softens.
5. Add marinara sauce, chicken stock concentrate, cream cheese and butter. Stir until cream cheese and butter are melted and sauce is smooth. Reduce heat to low and simmer for 2-3 minutes.
6. Stir in sour cream and half the Parmesan cheese. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
7. Add cooked spaghetti to the skillet and toss to coat evenly. Serve topped with remaining Parmesan cheese.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works well, though the dish will be richer and slightly higher in fat.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Can I make this gluten-free?

Absolutely! Substitute gluten-free spaghetti and ensure all other ingredients are gluten-free.