Turkey and Zucchini Rigatoni

Prepped in 10

Very High Fibre

Quick

with Parmesan Blush Sauce

5 min

Difficulty: 1/3

Italian

Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground turkey • Zucchini • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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)) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Classic-euro-dishes

Quick

Pasta-noodles

Ingredients

Ground Turkey

250 g

Zucchini

1 unit(s)

Cream

56 mL

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Tomato Sauce Base

1 tbsp

Parmesan Cheese, shredded

0.25 cup

Italian Herb Spice Blend

5 g

Rigatoni

170 g

Parsley

7 g

Oil

1 tbsp

Pepper

0.25 tsp

Salt

0.5 tsp

Sugar

0.25 tsp

Butter

1 tbsp

Preparation

Before starting, bring a large pot of salted water to a boil over high.
Wash and dry all produce.
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, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini.
Cook for 4-5 min, stirring occasionally, until tender-crisp.
Season with salt and pepper.
Transfer zucchini to a plate, then cover to keep warm.

To the same pan, add 1/2 tbsp (1 tbsp) oil, then turkey and Italian Herb Spice Blend.
Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
Season with 1/4 tsp (1/2 tsp) salt and pepper.
Meanwhile, roughly chop parsley.

To the pan with turkey, add half the tomato sauce base (use all for 4 servings). Cook for 1-2 min, stirring occasionally, until well combined.
Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, reserved pasta water and cream. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
Season with salt and pepper.

To the pot with rigatoni, add turkey sauce mixture, 1 tbsp (2 tbsp) butter, zucchini and half the Parmesan. Toss to combine.
Season with salt and pepper.