Turkey and Zucchini Rigatoni

Prepped in 10

Quick

with Parmesan Blush Sauce

5 min

Difficulty: 1/3

Italian

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!

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Quick

Ingredients

Ground Turkey

250 g

Zucchini

1 unit(s)

Cream

56 mL

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Tomato Sauce Base

2 tbsp

Parmesan Cheese, shredded

0.25 cup

Italian Seasoning

1 tbsp

Rigatoni

170 g

Parsley

7 g

Oil

1 tbsp

Pepper

0.25 tsp

Salt

0.375 tsp

Preparation

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 tomato sauce base to the pan with turkey. Cook, stirring occasionally, until tomato sauce base is well-combined with turkey mixture, 1-2 min.
Add crushed tomatoes, reserved pasta water and cream. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
Season with salt and pepper.