Creamy Turkey Spaghetti with Zucchini and Parmesan

This creamy turkey spaghetti is the perfect weeknight comfort food. Lean ground turkey replaces beef for a lighter take on classic meat sauce, while grated zucchini adds a hidden veggie boost that melts right into the sauce. The result is a silky, rich ragù that coats every strand of spaghetti.

Ready in just 20 minutes, this dish proves that quick cooking doesn’t mean sacrificing flavor. With Parmesan, cream cheese and sour cream, the sauce is luxuriously creamy without being heavy. It’s a family-friendly meal that will have everyone asking for seconds.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Colavita SpaghettiView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. (Cover the pot with a lid to speed up boiling.) Wash and dry the zucchini. Trim the ends and grate on the largest holes of a box grater.
2. Once the water is boiling, add the spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 3/4 cup of pasta cooking water, then drain the spaghetti.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground turkey, Tuscan Heat Spice, garlic powder, 1/2 teaspoon salt and a pinch of pepper. Cook, breaking the meat into pieces, until lightly browned, 2-4 minutes. Add the grated zucchini and tomato paste; cook, stirring, until the zucchini is tender and the turkey is cooked through, 2-3 minutes more. Stir in the marinara sauce, chicken stock concentrate and 1/2 cup of the reserved pasta cooking water. Simmer until slightly thickened, 1-2 minutes. Reduce heat to medium-low. Stir in the cream cheese, sour cream, half the Parmesan and 1 tablespoon butter until melted and combined. Season with salt and pepper to taste.
4. Add the drained spaghetti to the pan with the sauce and toss to coat. If needed, add more reserved pasta cooking water a splash at a time until the pasta is thoroughly coated. Divide among plates or shallow bowls, sprinkle with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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

How can I make this recipe gluten-free?

Substitute the spaghetti with gluten-free pasta. Ensure all other ingredients, such as the stock concentrate and spices, are certified gluten-free.

Can I prepare this dish ahead of time?

The sauce can be made up to 2 days in advance and refrigerated. Cook the pasta fresh and toss with reheated sauce just before serving.