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! Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground turkey • Zucchini • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Utensils
Tags
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 Seasoning
0.5 tbsp
Rigatoni
170 g
Parsley
7 g
Oil
1 tbsp
Pepper
0.25 tsp
Salt
0.375 tsp
Sugar
0.25 tsp
Unsalted Butter
1 tbsp
- 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 half the tomato sauce base (use all for 4 ppl) to the pan with turkey. Cook, stirring occasionally, until tomato sauce base is well-combined with turkey mixture, 1-2 min.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, reserved pasta water and cream. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Season with salt and pepper.
- Add turkey sauce, 1 tbsp (2 tbsp) butter, 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.
850
kcal
Calories
37
g
Fat
16
g
Saturated Fat
89
g
Carbohydrate
16
g
Sugar
8
g
Dietary Fiber
43
g
Protein
170
mg
Cholesterol
1090
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
300
mg
Calcium
6
mg
Iron
