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Turkey and Zucchini Rigatoni

Turkey and Zucchini Rigatoni

with Parmesan Blush Sauce

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This creamy, tomato-based blush sauce with ground turkey and tender zucchini makes a perfect light, spring pasta. This dish comes together quickly and is brightened up with a touch of fresh basil!

Tags:Quick
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

56 mL

Cream

(ContainsMilk/Lait)

370 mL

Crushed Tomatoes with Garlic and Onion

2 tbsp

Tomato Sauce Base

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

170 g

Rigatoni

(ContainsWheat/Blé)

7 g

Basil

½ tbsp

Italian Seasoning

250 g

Ground Turkey

200 g

Zucchini

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate87 g
Sugar18 g
Dietary Fiber9 g
Protein45 g
Cholesterol148 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

2

Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender crisp, 4-5 min. Season with salt and pepper. Transfer zucchini to a plate, then cover to keep warm.

3

Add 1/2 tbsp oil (dbl for 4 ppl), then turkey and half the Italian Seasoning (use all for 4 ppl) to the same pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with 1/4 tsp salt (dbl for 4 ppl) and pepper.

4

Add tomato sauce base to the pan with turkey. Cook, stirring occasionally, until tomato sauce base is well combined with turkey mixture, 1-2 min. Add crushed tomatoes, reserved pasta water and cream. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper.

5

Add turkey and sauce, zucchini and half the Parmesan to the pot with rigatoni. Toss to combine. Season with salt and pepper, to taste.

6

Divide rigatoni between bowls. Sprinkle with remaining Parmesan. Tear basil over top.