Pesto Turkey Zucchini Tomato Orzo Skillet

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground turkey
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup dry whole-wheat orzo
• 2 cups low-sodium chicken broth
• 1/3 cup basil pesto
• 2 cups baby spinach
• 1/4 cup grated Parmesan
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: fresh basil and extra lemon wedges

Method

1. Warm olive oil in a large skillet over medium heat.
2. Add turkey, onion, garlic, salt, and pepper. Cook 6-8 minutes, breaking up the turkey.
3. Stir in zucchini, bell pepper, tomatoes, dry orzo, and broth.
4. Cover and simmer 10-12 minutes, stirring once, until the orzo is tender.
5. Fold in pesto, spinach, Parmesan, and lemon juice until the spinach wilts.
6. Serve warm with basil or lemon wedges.