Blistered Tomato and Turkey Pasta with Parmesan Crisps

This vibrant pasta dish brings together the best of summer vegetables and savory turkey in a rich, tangy sun-dried tomato sauce. Blistered heirloom grape tomatoes and seared zucchini add color and texture, while briny olives and tender artichoke hearts provide depth. Al dente linguine soaks up all the flavors and a crown of golden Parmesan crisps adds a satisfying crunch.

Perfect for a weeknight dinner that feels special, this recipe comes together in about 35 minutes. The Parmesan crisps can be made in the oven or toaster oven or simply sprinkled over the top for a quick finish. Serve it with a side salad or crusty bread for a complete meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. (Alternatively, you can make the Parmesan crisps in a toaster oven or simply sprinkle Parmesan over the finished dish.) Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop olives and artichoke hearts.
2. Line a baking sheet with parchment paper (or lightly coat with cooking spray). Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on the prepared sheet. Toast on the middle rack until golden brown and crisp, 6-8 minutes. Keep a close eye on the cheese-it cooks fast. Let cool on the sheet until crispy.
3. Once the water is boiling, add linguine to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and zucchini; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3-5 minutes. (If tomatoes haven’t burst, gently press with a spatula to help them along.) Add garlic and 1 tablespoon butter; cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to medium-low, then add ⅓ cup water.
5. Stir in olives, Vidalia onion paste, stock concentrate and sun-dried tomato paste until thoroughly combined, about 30 seconds. Add artichokes, drained pasta and 1 tablespoon butter (2 tablespoons for 4 servings). Cook, tossing, until butter has melted and everything is evenly coated, 1-2 minutes. Taste and season with salt and pepper. If the pasta seems dry, add splashes of reserved pasta cooking water until evenly coated.
6. Divide pasta between shallow bowls. Top with Parmesan crisps and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like spaghetti or fettuccine works well. You can also use short pasta like penne or rigatoni.

Can I make this dish vegetarian?

Absolutely! Omit the ground turkey and add extra vegetables like bell peppers or mushrooms. You may want to add a splash of vegetable broth for moisture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth to refresh the sauce.