with Parmesan Blush Sauce
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 (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)) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parsley • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
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 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
- 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.
- Divide rigatoni between bowls.
- Sprinkle with remaining Parmesan.
- Sprinkle parsley over top.
850
kcal
Calories
34
g
Fat
15
g
Saturated Fat
89
g
Carbohydrate
17
g
Sugar
8
g
Dietary Fiber
45
g
Protein
155
mg
Cholesterol
1490
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
225
mg
Calcium
5
mg
Iron
