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Lemon Garlic Turkey Rotini (with Zucchini!)


I love the combination of lemon and garlic on hot days.  It’s so refreshing.  So when I came across a Lemon Garlic Fettucini recipe from Jennie-O on a record setting day last week, I decided to modify it a bit and make it for supper that very night.

This recipe uses 1/2 cup of white wine, which presents us with an interesting predicament.  What in the world should we do with the rest of the wine?  I’m sure you’ll figure something out.


lemon garlic

Lemon Garlic Turkey Rotini with Zucchini

Adapted from Jennie-O


1 packet Weber Just Add Juice Garlic & Herb Marinade Mix

1/2 cup lemon juice

1 pound turkey breast tenderloins or filets

1 cup shredded zucchini

½ cup sliced green onion

½ cup cherry tomatoes, halved

½ cup white wine

1 16 oz box rotini

¼ cup shredded Parmesan cheese



1.  Cut turkey into bite-sized pieces or strips.  Mix marinade packet and lemon juice in large resealable bag.  Add turkey to the bag and let it marinate for at least 30 minutes.

IMG_61312.  Pour turkey and marinade into skillet on medium-high heat.  Cook 8-10 minutes until turkey is 165 degrees (well-done.)  In the meantime, cook noodles according to package directions.

3.  Add zucchini and onion to turkey and cook for 4-5 minutes.

4.  Add tomatoes and wine to turkey.  Simmer for an additional 2-3  minutes.


5.  Toss turkey mixture with noodles.  Sprinkle with parmesan and serve!




The Lemon Garlic marinade is really what makes this dish so great and it’s pretty versatile.   The turkey would be great on a sandwich, on a salad, or maybe with some grilled asparagus.  I’m sure this marinade will become a staple for us!

(Weber did not compensate me in any way for this post although I’d love it if they did!)

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