Fettuccine with Basil Turkey and Walnuts
Elevate your pasta night with this vibrant and satisfying Fettuccine with Basil Turkey and Walnuts recipe! This dish pairs tender fettuccine with savory ground turkey, fresh basil, and a hint of heat from crushed red pepper flakes, creating a perfect balance of flavors. Toasted walnuts add a delightful crunch, while a sprinkle of Parmesan cheese and a touch of lemon zest bring an irresistible finishing touch. Ready in just 35 minutes, this quick and easy recipe combines wholesome ingredients with simple techniques, making it an ideal dinner option for busy weeknights. Serve it hot for a flavorful, nutrient-packed meal that the entire family will love.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 1 lb ground turkey
- 3 whole garlic cloves
- 1 cup fresh basil leaves
- 0.25 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup walnuts
- 0.5 cup Parmesan cheese
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions for al dente. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil followed by the minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the fresh basil leaves, crushed red pepper flakes, salt, and black pepper. Stir until the basil is wilted, about 1 minute.
Add the cooked ground turkey back to the skillet and stir to combine. Lower the heat to medium-low.
In a dry skillet, toast the walnuts over medium heat for 2-3 minutes, stirring frequently to avoid burning. Set aside.
Add the drained fettuccine to the skillet with the turkey and basil mixture. Toss well to combine, adding reserved pasta water as needed to create a light sauce.
Stir in the toasted walnuts, Parmesan cheese, and lemon zest. Adjust seasoning with additional salt and pepper if necessary.
Serve the fettuccine hot, garnished with more Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 13.8 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
