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    Turkey Rigatoni Rosa with Cream Cheese, Zucchini & Parm

    2 servings

    porcie

    20 minutes

    celkový čas
    Začať variť

    Ingrediencie

    2 * 6 ounce Rigatoni Pasta

    2 * 1 unit Zucchini

    2 * 1 clove Garlic

    2 * 10 ounce Ground Turkey

    2 * 1 unit Tomato Paste

    2 * 4 tablespoon Cream Cheese

    2 * 1 unit Chicken Stock Concentrate

    2 * 1 teaspoon Chili Flakes

    2 * 6 tablespoon Parmesan Cheese

    2 * Salt

    2 * Pepper

    2 * 2 teaspoon Cooking Oil

    2 * ½ teaspoon Sugar

    2 * 1 tablespoon Butter

    Postup

    • Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

    • While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step). Cook through this step as instructed, swapping in turkey or chicken sausage for pork sausage.

    • Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

    • Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve. Ground Turkey is fully cooked when internal temperature reaches 165°.

    Výživové hodnoty

    Veľkosť porcie

    -

    Kalórie

    850 kcal

    Celkový tuk

    37 g

    Nasýtený tuk

    16 g

    Nenasýtený tuk

    -

    Trans tuk

    -

    Cholesterol

    150 mg

    Sodík

    810 mg

    Celkové sacharidy

    79 g

    Vláknina

    4 g

    Cukry

    12 g

    Bielkoviny

    49 g

    2 servings

    porcie

    20 minutes

    celkový čas
    Začať variť

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    Ingrediencie

    2 * 6 ounce Rigatoni Pasta

    2 * 1 unit Zucchini

    2 * 1 clove Garlic

    2 * 10 ounce Ground Turkey

    2 * 1 unit Tomato Paste

    2 * 4 tablespoon Cream Cheese

    2 * 1 unit Chicken Stock Concentrate

    2 * 1 teaspoon Chili Flakes

    2 * 6 tablespoon Parmesan Cheese

    2 * Salt

    2 * Pepper

    2 * 2 teaspoon Cooking Oil

    2 * ½ teaspoon Sugar

    2 * 1 tablespoon Butter

    Postup

    1

    • Wash and dry produce. • Bring a large pot of salted water to a boil. Once water is boiling, add rigatoni; cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain and set aside. • Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince or grate garlic.

    2

    • While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Remove pan from heat; transfer zucchini to a plate. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes (it’ll finish cooking in the next step). Cook through this step as instructed, swapping in turkey or chicken sausage for pork sausage.

    3

    • Stir garlic and tomato paste into pan with sausage; cook until garlic is fragrant, tomato paste is well distributed, and sausage is fully cooked, 1-2 minutes. • Stir in cream cheese, stock concentrate, ½ cup reserved pasta cooking water (ladle straight from the pot if pasta hasn’t finished cooking yet), 1 TBSP butter, ½ tsp sugar, and a pinch of chili flakes to taste. (For 4 servings, use ¾ cup pasta cooking water, 2 TBSP butter, and 1 tsp sugar.) Remove from heat.

    4

    • Add drained rigatoni and zucchini to pan with sauce. Stir in half the Parmesan. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide between bowls; top with remaining Parmesan and serve. Ground Turkey is fully cooked when internal temperature reaches 165°.