Turkey and Zucchini Rigatoni
with Parmesan Blush Sauce
This creamy, tomato-based blush sauce with ground turkey and tender zucchini makes a perfect light, tasty pasta. This dish comes together quickly and is brightened up with a touch of fresh herbs!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Crushed Tomatoes with Garlic and Onion
Tomato Sauce Base
Parmesan Cheese, shredded
Not included in your delivery
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.
Meanwhile, 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.
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. Meanwhile, roughly chop parsley.
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.
Add turkey sauce, zucchini and half the Parmesan to the pot with rigatoni. Toss to combine.Season with salt and pepper, to taste.
Divide rigatoni between bowls.Sprinkle with remaining Parmesan. Sprinkle parsley over top.