Creamy Tuscan Turkey Spaghetti with Zucchini

This creamy Tuscan turkey spaghetti is the perfect weeknight dinner when you crave something hearty, flavorful and a little bit indulgent. Seasoned ground turkey is simmered with grated zucchini in a rich marinara sauce, then finished with cream cheese and sour cream for a velvety texture that clings to every strand of spaghetti.

The best part? It comes together in just 20 minutes, making it an ideal choice for busy evenings. Plus, the grated zucchini blends right into the sauce, so it’s an easy way to sneak extra vegetables into your meal. Top it all off with Parmesan cheese for a savory finish that will have everyone coming back for seconds.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

15 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. While the water heats, wash and dry the zucchini. Trim the ends and grate the zucchini on the largest holes of a box grater.
2. Once the water is boiling, add the spaghetti and cook until al dente, about 9-11 minutes, stirring occasionally. Reserve 1 cup of the 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, ½ teaspoon salt and a pinch of black pepper. Cook, breaking the meat into pieces, until lightly browned, about 2-4 minutes.
4. Add the grated zucchini and tomato paste to the pan. Cook, stirring, until the zucchini is tender and the turkey is cooked through, about 2-3 minutes more.
5. Stir in the marinara sauce, chicken stock concentrates and ½ cup of the reserved pasta cooking water. Bring to a simmer and cook until the sauce slightly thickens, about 1-2 minutes.
6. Reduce the heat to medium-low. Add the cream cheese, sour cream, half of the Parmesan and the butter. Stir until the cream cheese and butter are fully melted and the sauce is smooth. Season with additional salt and pepper to taste.
7. Add the drained spaghetti to the pan and toss to coat evenly with the sauce. If the sauce seems too thick, add more reserved pasta cooking water a splash at a time until the spaghetti is thoroughly coated.
8. Divide the pasta among plates or shallow bowls. Sprinkle with the remaining Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine or even short pasta like penne. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

To make it dairy-free, replace the cream cheese and sour cream with dairy-free alternatives, use a dairy-free butter substitute and omit the Parmesan or use a vegan Parmesan.

Can I prepare this recipe ahead of time?

This dish is best enjoyed fresh, but you can make the sauce ahead and store it in the refrigerator for up to 2 days. Cook the pasta just before serving and toss with reheated sauce.