Turkey Tomato Fusilli
with Veggies and Basil- Blé
- Lait
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
Ingrédients
170 g
Fusillis
(Contient : Blé)
370 ml
Tomates broyées
56 g
Oignon, haché
6 pièce(s)
Gousses d'ail
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient : Lait Peut contenir : Soya, Sulfites)
250 g
Dinde hachée
7 g
Basilic
56 g
Carotte, en juliennes
1 pièce(s)
Courgette
¼ tasse(s)
Parmesan, râpé
(Contient : Lait)
Non inclus dans la livraison
¼ cc
Sel et Poivre*
2 cc
Sel*
1 cs
Huile*
Valeurs nutritionnelles
Matériel
Instructions
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Roughly chop the basil. Meanwhile, peel, then mince or grate the garlic. Peel the carrot. Using a box grater, coarsely grate the carrot and the zucchini.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook, stirring occasionally, until softened, 3-4 min. Meanwhile, add the fusilli to the boiling water. Cook until the pasta is tender, 9-11 min. When the pasta is finished cooking, reserve 1/2 cup pasta water, then drain the pasta. Return the fusilli to the large pot.
Add turkey, garlic and grated carrot to the pot. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**) Add grated zucchini. Cook, stirring occasionally, until slightly softened, 2-3 min. Season with salt and pepper.
Add the crushed tomatoes, sun-dried tomato pesto and reserved pasta water to the pot. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.
Add the turkey tomato mixture and half the basil to the large pot with the fusilli and stir to coat.
Divide the turkey tomato fusilli between bowls. Top with the remaining basil. Sprinkle over the Parm.
