Sun-Dried Tomato & Turkey Pasta Primavera

🥘 Ingredients

• black pepper
  1 tsp
• garlic (minced)
  2 cloves
• green olives (sliced)
  ½ cup
• ground turkey
  6 oz
• heirloom grape tomatoes
  1 c
• linguine pasta
  4 oz
• marinated artichoke hearts
  1 c
• olive oil
  1 tbsp
• parmesan cheese
  2 oz
• salt
  1 tsp
• sun-dried tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• vidalia onion paste
  1 tbsp
• water
  8 c
• zucchini (sliced)
  1 unit

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Bring a large pot of water to a boil. Wash and dry all produce.

   water: 8 c
2. 

   2

   Line a baking sheet with parchment paper. Evenly sprinkle parmesan cheese into two 3-inch-wide circles on the prepared sheet. Bake until golden brown ⏱️ 5 minutes . Set aside.

   parmesan cheese: 2 oz
3. 

   3

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Drain and set aside.

   linguine pasta: 4 oz
4. 

   4

   Heat olive oil in a large pan over medium-high heat. Add ground turkey and garlic ; cook until browned ⏱️ 5 minutes . Add heirloom grape tomatoes and zucchini ; season with salt and black pepper . Cook, stirring occasionally, until tomatoes begin to burst ⏱️ 3 minutes .

   olive oil: 1 tbsp, ground turkey: 6 oz, garlic: 2 cloves (minced), heirloom grape tomatoes: 1 c, zucchini: 1 unit (sliced), salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Stir in marinated artichoke hearts , green olives , vidalia onion paste , veggie stock concentrate , and sun-dried tomato paste until thoroughly combined ⏱️ 30 seconds .

   marinated artichoke hearts: 1 c, green olives: ½ cup (sliced), vidalia onion paste: 1 tbsp, veggie stock concentrate: 1 unit, sun-dried tomato paste: 1 tbsp
6. 

   6

   Divide linguine pasta between shallow bowls; top with sauce and parmesan crisps. Serve immediately.