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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
12 ounces fettuccine (3/4 box) |
2 tablespoons olive oil |
1 pound ground turkey |
kosher salt and pepper |
2 cloves garlic, chopped |
1 1/2 pounds beefsteak tomatoes (about 3), chopped |
1/2 cup dry white wine (such as sauvignon blanc) |
1 small zucchini, coarsely grated |
3/4 cup fresh basil leaves, torn |
Directions:
1. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes. Remove from heat and fold in the zucchini and basil. Serve over the pasta.
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