Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. 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 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 (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.

Add turkey sauce, 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.