Meal Kit
Zucchini Turkey Meatballs with Pesto Pasta
food processor recommended
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Wheat
- Fiber-Rich
- Protein-Packed
- Mediterranean
Chef
Meredith Hayden
Craving that summer feeling? So are we! That’s why we’re bringing Wishbone Kitchen’s summer-inspired meals to the menu so you can enjoy a bright, delicious dinner even if it’s still chilly outside.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 1 Zucchini
- 5 oz. Rigatoni Pasta
- 1 Lemon
- 2 oz. Basil Pesto
- 1 oz. Grated Parmesan Cheese
- 1 oz. Creme Fraiche
- ½ oz. Roasted Sliced Almonds
- ½ oz. Baby Spinach
- 2 Tbsp. Italian Panko Blend
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories830
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Carbohydrates65g
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Net Carbs59g
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Fat44g
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Protein45g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Box Grater
- 1 Baking Sheet
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Food Processor
- 1 Zester
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, roast until meatballs reach minimum internal temperature, 17-20 minutes.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Transfer pasta to a mixing bowl with a slotted spoon, reserving pasta water in pot over low heat. Cover pasta to keep warm.While pasta cooks, trim ends off zucchini and grate.Thinly slice two spinach leaves for garnish (reserve remaining whole for homemade pesto). Keep sliced spinach and spinach leaves separate.Zest and halve lemon. Cut one half into wedges and juice the other half. -
2 Roast the Meatballs
Combine 1/2 cup zucchini (reserve remaining for homemade pesto), panko, half the cheese (reserve remaining for homemade pesto), lemon n herb seasoning, 1/4 tsp. salt, a pinch of pepper, and ground turkey in another mixing bowl. Form mixture into 8 evenly-sized meatballs.
Place meatballs on prepared baking sheet and top with 1 Tbsp. olive oil and a pinch of salt and pepper.Roast in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 15-20 minutes.While meatballs roast, continue recipe. -
3 Start the Homemade Pesto
Add whole spinach and remaining zucchini to hot reserved pasta water. Stir until just wilted, 45-60 seconds.
Drain spinach and zucchini in a colander/strainer, shaking out any excess water. Set aside. -
4 Finish the Homemade Pesto
Transfer spinach-zucchini mixture to a food processor.
Add basil pesto, remaining cheese, garlic salt, 2 tsp. lemon juice, creme fraiche, and 2 tsp. olive oil. Pulse until mixture is combined and smooth.Alternatively, finely chop spinach and zucchini and combine with remaining ingredients. -
5 Coat Pasta and Finish Dish
Transfer homemade pesto to bowl with pasta and stir until coated.
Plate dish as pictured on front of card, topping pasta with meatballs and garnishing with lemon zest (to taste), almonds, and sliced spinach. Squeeze lemon wedges over dish to taste. Bon appétit!
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