Turkey Cavatappi
with Herbed Ricotta3.5(62)
Calories
:
880 kcalProtein
:
46g proteinPreparation Time
:
25 minutesDifficulty
:
MediumQuick
Family Friendly
Allergens:
- Wheat
- Milk
- Sulphites
Fast-cooking ground turkey takes centre stage in this hearty pasta with baby spinach and a generous dollop of creamy herbed ricotta.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
250 g
Ground Turkey
170 g
Cavatappi
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
28 g
Baby Spinach
1 unit(s)
Yellow Onion
7 g
Parsley
100 g
Ricotta Cheese
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Calories880 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber11 g
Protein46 g
Cholesterol165 mg
Sodium1150 mg
Trans Fat1 g
Potassium1650 mg
Calcium700 mg
Iron6 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
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.
2
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.
3
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper. Transfer turkey to a plate.
4
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers.
- Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
5
- Add crushed tomatoes, Zesty Garlic Blend and remaining parsley to the pan. Bring to a simmer.
- Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min.
- Remove from heat.
6
- Add turkey, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Stir until butter is melted and spinach has wilted slightly, 1-2 min.
- Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine.
- Divide pasta between bowls. Top with herbed ricotta.
7
If you've opted to get turkey, increase the oil amount to 1 tbsp (2 tbsp) oil, then cook it in the same way the recipe instructs you to cook the sausage.**
