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Turkey and Zucchini Rigatoni
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Turkey and Zucchini Rigatoni

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!

Tags:
Quick
Allergens:
Milk
Wheat

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

56 mL

Cream

(Contains Milk)

370 mL

Crushed Tomatoes with Garlic and Onion

2 tbsp

Tomato Sauce Base

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

½ tbsp

Italian Seasoning

170 g

Rigatoni

(Contains Wheat)

7 g

Parsley

250 g

Ground Turkey

200 g

Zucchini

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate86 g
Sugar17 g
Dietary Fiber9 g
Protein45 g
Cholesterol145 mg
Sodium1430 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

Large Pot
Colander
Measuring Cups
Measuring Spoons
Large Non-Stick Pan

Instructions

Cook rigatoni
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 (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Cook zucchini
2

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 (1 tbsp) oil, 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.

Cook turkey
3

Add 1/2 tbsp (1 tbsp) oil, then turkey and half the Italian Seasoning (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 (1/2 tsp) salt and pepper. Meanwhile, roughly chop parsley.

Make sauce
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.

Assemble rigatoni
5

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

Finish and serve
6

Divide rigatoni between bowls.Sprinkle with remaining Parmesan. Sprinkle parsley over top.