Italian Turkey Tomato Pasta

• lean ground turkeypatted dry1 lb
• whole-wheat pasta: null10 oz
• tomato sauce: null2 cup
• zucchinismall diced3/4 lb
• yellow onionfinely diced1/3 lb
• garlic cloveminced2
• grated parmesan: null1 oz
• light olive oil: null4 tsp
• red pepper flakes: null1/4 tsp
• kosher salt: null1 tsp
• black pepper: null1/2 tsp

Instructions

1. 1Finely dice the zucchini and yellow onion, and mince the garlic.
2. 2Bring a pot of water to a boil, salt it well, and cook the pasta until al dente, tender with a firm centre. Drain it.
3. 3Pat the turkey dry, then season it with kosher salt and black pepper before it meets the pan. Heat the light olive oil in a skillet over medium heat. Add the turkey and cook, breaking it apart, until browned and the thickest pieces reach 165°F (74°C). Wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Add the onion and zucchini to the skillet, season lightly with salt, and cook for 4-5 minutes, until translucent and softened. Add the garlic and red pepper flakes and cook for 30-60 seconds, until fragrant.
5. 5Stir in the tomato sauce and simmer for 5-7 minutes, until bubbling and slightly reduced. Taste and adjust with salt and black pepper, then toss with the pasta and finish with parmesan.