Hearty Turkey Zucchini Spaghetti Bolognese with Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. This turkey spaghetti Bolognese is quick, comforting and packed with flavor. With tender broiled zucchini, savory ground turkey and a rich tomato sauce, it’s a meal the whole family will love.

Ready in just 30 minutes, this recipe uses simple ingredients to create a hearty and delicious dinner. The addition of sour cream and Parmesan adds a creamy, tangy finish that elevates the dish. Perfect for busy weeknights!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Wash and dry the zucchini. Trim the ends, halve lengthwise, then thinly slice crosswise into half-moons.
2. Toss the zucchini on a baking sheet with a drizzle of olive oil, half the Italian seasoning, salt and pepper. Broil until browned and softened, 5-7 minutes. Watch carefully to avoid burning.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the ground turkey and remaining Italian seasoning. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes.
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the spaghetti and set aside.
5. While the pasta cooks, stir the crushed tomatoes, chicken stock concentrate and 1 teaspoon sugar into the pan with the turkey. Season with salt and pepper. Bring to a simmer and cook until the sauce thickens, 5-7 minutes.
6. Stir the sour cream and butter into the sauce until melted and combined. Add the broiled zucchini and drained spaghetti; toss to coat. If the pan is too small, transfer everything to the empty pasta pot. If needed, add reserved pasta water 1 tablespoon at a time until the pasta is well coated. Taste and adjust seasoning with salt and pepper. Divide among bowls, sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Absolutely! Any long pasta like linguine or fettuccine works well or even short pasta like penne.

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 recipe vegetarian?

Yes, substitute the ground turkey with a plant-based ground meat alternative or cooked lentils for a vegetarian version.