Pasta with Turkey and Zucchini

Cook the pasta in salted water according to package instructions.

Put grated zucchini in a strainer, mix with the 1/4 teaspoon of salt, and set in the sink to rest for at least 10 minutes.

Drizzle the olive oil in a large saute pan and heat over medium high heat. Add the garlic and saute until lightly browned, about 1-2 minutes. Add the tomatoes and let them cook for a few minutes. Squeeze out the excess moisture from the zucchini and add to the tomatoes and garlic.

Lastly, add the turkey, pasta, and chicken stock. Stir well and simmer for a few minutes. Salt and pepper to taste.

Remove from the heat and fold in the mozzarella chunks. Let sit for a few minutes to allow the mozzarella to heat through and begin melting.

I was surprised at how simple the flavors are but how addicting this is, too. As a side note, I used a dash of cayenne pepper when I added the garlic to the oil. It was the perfect amount of spice for me, but too much for the kids. Just a little variation, in case you like a little spice.

Variation options: squash, cucumber, bell peppers, onions, feta, parmesan, ham, shrimp, roast beef, cilantro, lime juice, vegetable stock, beef stock…