Ingredients

• 8 oz brown rice pasta
• 1 lb ground turkey
• 1 1/2 zucchini, sliced into rounds
• 4–5 tbsp Oolie Mediterranean Tomato Dip
• 1/4 cup fresh basil, sliced, plus more to garnish
• 1/2 cup grated parmesan, plus more to top
• 1–2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the brown rice pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Set aside.

Step 2: Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Add the zucchini rounds in a single layer, season with salt, and cook for 8–10 minutes, stirring every few minutes, until golden brown and starting to crisp at the edges. Transfer to a paper towel-lined plate and set aside.

Step 3: In the same skillet over medium heat, add the ground turkey. Season with salt, pepper, and Italian seasoning. Break up the meat and cook for 7–8 minutes until cooked through and lightly browned. Drain any excess liquid if needed.

Step 4: Reduce the heat to low. Add the cooked pasta and seared zucchini to the skillet with the turkey. Spoon in the Oolie Mediterranean Tomato Dip and toss everything together until well coated. Add a splash of reserved pasta water if needed to loosen the sauce. Fold in the basil and parmesan and stir until melted and creamy.

Step 5: Plate and top with extra parmesan and fresh basil. Serve warm. Store leftovers in an airtight container in the fridge for up to 3 days—reheat on the stovetop with a small splash of water to revive the sauce.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens: Egg (in Oolie), Dairy (parmesan—omit to make dairy-free); Gluten-Free with brown rice pasta.