with Spinach and Parmesan
Ingredients: Ground turkey • Zucchini • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chili flakes.
Allergens
Tags
Ground Turkey
250 g
Rigatoni
170 g
Zucchini
1 unit(s)
Baby Spinach
56 g
Onion, chopped
56 g
Garlic Puree
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Sun-Dried Tomato Pesto
0.5 cup
Parmesan Cheese, shredded
0.5 cup
Chili Flakes
4 g
Cream Sauce Spice Blend
10 g
Salt
0.25 tsp
Oil
1 tbsp
Pepper
0.125 tsp
Milk
0.5 cup
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, roughly chop spinach.
- Cut zucchini into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper, then transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey and garlic puree. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add Cream Sauce Spice Blend. Cook for 1 min, stirring often, until turkey is coated.
- Season with salt and pepper.
- To the pan with turkey mixture, add 1/2 cup (1 cup) milk and broth concentrate.
- Bring to a simmer and cook for 1-2 min, stirring often, until sauce thickens slightly.
- Add zucchini and spinach. Cook for 1-2 min, stirring often, until spinach wilts.
- Season with salt and pepper, if you like.
- To the pot with rigatoni, add sauce mixture, reserved pasta water and sun-dried tomato pesto. Stir to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan and as many chili flakes as you like over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey Cook turkey in the same way the recipe instructs you to cook the sausage.**
920
kcal
Calories
40
g
Fat
10
g
Saturated Fat
88
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
50
g
Protein
115
mg
Cholesterol
1760
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
400
mg
Calcium
5.5
mg
Iron
with Spinach and Parmesan
with Spinach and Parmesan
with Pesto, Spinach and Parmesan
