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1
Cook the pasta in salted water according to package instructions.
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2
Put grated zucchini in a strainer, mix with the 1/4 teaspoon of salt, and set in the sink to rest for at least 10 minutes.
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3
Drizzle the olive oil in a large saute pan and heat over medium high heat.
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4
Add the garlic and saute until lightly browned, about 1-2 minutes.
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5
Add the tomatoes and let them cook for a few minutes.
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6
Squeeze out the excess moisture from the zucchini and add to the tomatoes and garlic.
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7
Lastly, add the turkey, pasta, and chicken stock.
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8
Stir well and simmer for a few minutes.
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9
Salt and pepper to taste.
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10
Remove from the heat and fold in the mozzarella chunks.
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11
Let sit for a few minutes to allow the mozzarella to heat through and begin melting.
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12
I was surprised at how simple the flavors are but how addicting this is, too.
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13
As a side note, I used a dash of cayenne pepper when I added the garlic to the oil.
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14
It was the perfect amount of spice for me, but too much for the kids.
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15
Just a little variation, in case you like a little spice.
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16
Variation options: squash, cucumber, bell peppers, onions, feta, parmesan, ham, shrimp, roast beef, cilantro, lime juice, vegetable stock, beef stock...
