Turkey and Zucchini Skillet with Rotini
Ground turkey browned with zucchini and tomatoes, tossed with rotini and feta.

- Serves
- 4
- Total time
- 32 min
- Cost per serving (United States)
- $8.79
Ingredients
- 1 1/4 lb ground turkey (93% lean)
- 12 oz rotini
- 2 zucchini
- 10 oz cherry tomatoes
- 4 oz crumbled feta cheese
- 4 clove garlic
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 2 tsp kosher salt
- 1 lemon
Method
Boil the rotini in salted water and reserve a cup of the water before draining.
Heat 2 tablespoons olive oil in a large skillet over medium-high and brown the turkey, breaking it up, about 7 minutes.
Add the diced zucchini and cook 5 minutes until it takes on color.
Stir in the minced garlic, oregano, red pepper flakes, and salt for 1 minute, then add the halved cherry tomatoes and cook 3 minutes until they slump.
Add the drained pasta with splashes of pasta water and the remaining olive oil, tossing until it comes together.
Finish with lemon juice and crumbled feta.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United Kingdom | £27.95 | £6.99 | 11 of 11 ingredients |
| United States | $35.17 | $8.79 | 10 of 11 ingredients |
| Canada | $98.34 | $24.59 | 10 of 11 ingredients |
| Austria | € 29,36 | € 7,34 | 10 of 11 ingredients |
| Australia | $55.79 | $13.95 | 9 of 11 ingredients |
| New Zealand | $69.04 | $17.26 | 9 of 11 ingredients |
| Egypt | ٨٤٦٫٢٥ ج.م. | ٢١١٫٥٦ ج.م. | 9 of 11 ingredients |
| Spain | 17,28 € | 4,32 € | 9 of 11 ingredients |
| Germany | 18,45 € | 4,61 € | 9 of 11 ingredients |
| Greece | 13,44 €* | 3,36 € | 7 of 11 ingredients |
| Mexico | $603.62* | $150.91 | 5 of 11 ingredients |
* We have read fewer than seven in ten of these ingredients in that country, so the total is a partial figure and the real one is higher.
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