Step 1: Bring a pot of salted water to a boil for the pasta. Add the whole wheat pasta and cook according to package directions until al dente (about 8-10 minutes). Drain, reserving about 60ml (1/4 cup) of pasta water.

Step 2: While the pasta cooks, dice the zucchini into small cubes. Halve the cherry tomatoes. Mince the garlic cloves. Roughly chop the fresh basil.

Step 3: Heat olive oil in a large skillet or deep pan over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.

Step 4: Add the minced garlic and diced zucchini to the skillet with the turkey. Sauté for 3-4 minutes until the zucchini starts to soften.

Step 5: Stir in the halved cherry tomatoes and cook for another 3-5 minutes, until they begin to burst and release their juices. If the sauce seems too dry, add a splash of the reserved pasta water.