Turkey and Zucchini Rigatoni
with Parmesan Blush Sauce
This creamy, tomato-based blush sauce with ground turkey and tender zucchini is a perfect, light and tasty pasta. This meal comes together quickly and is brightened up with fresh herbs!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1 piece
Zucchini
56 mL
Cream
(Contains Milk)
1 piece
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
170 g
Rigatoni
(Contains Wheat)
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Heat a large non-stick pan over medium-high heat.
- When the pan is 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.
- Add 1/2 tbsp (1 tbsp) oil, 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 (1/2 tsp) salt 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.
