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Turkey and courgetti with lemon pesto

This high protein turkey and courgetti with lemon pesto dish is a great way to get familiar with one of the latest food trends.

Serves 4

Prep Time 15 min

Cooking Time 25 min


  • 250g cherry tomatoes
  • Olive oil spray
  • ½ x 130g pot basil pesto
  • 2tbsp lemon juice
  • 400g turkey steaks, thinly sliced
  • 200g spaghetti
  • 500g courgettes, sliced into thin ‘courgetti’ using a spiralizer or vegetable peeler
  • 2tbsp toasted pine nuts
  • 2tbsp grated parmesan


  1. Heat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with non-stick baking paper. Scatter the tomatoes over the tray, spray with olive oil and season with ground black pepper. Bake for 15 min or until just blistered.
  2. Meanwhile, mix the pesto and lemon juice together in a small bowl. Use a third to coat the turkey slices, then set aside to marinate.
  3. While the turkey is marinating, cook the pasta in unsalted water according to the pack instructions, then drain, reserving 3tbsp of the cooking water.
  4. Spray a large non-stick frying pan with olive oil and set over a medium-high heat. Cook the turkey, stirring, for 6–8 min until cooked through. Transfer to a plate and keep warm. Add the courgetti to the pan and stir-fry for 1–2 min until just tender. Add the remaining lemon pesto and the reserved pasta cooking water to the pan and stir to coat.
  5. Toss the turkey, baked tomatoes, spaghetti and courgetti together in the pan, then divide among 4 plates. Serve sprinkled with the toasted pine nuts and grated parmesan.

Nutrition per serving

Read more on how we calculate nutrition.
585kcal 49g 25g 4.3g 9g 7.5g 1.1g 188mg 38g 4.3mg

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