Mushrooms and lean turkey lighten up the classic meat sauce.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 |
Ingredients
- 12 ounces whole-wheat or whole-grain rigatoni
- 2 teaspoons extra-virgin olive oil
- 12 ounces sliced button mushrooms
- 8 ounces lean ground turkey (about 94-percent lean)
- 1 cup cherry tomatoes, halved
- 1 tablespoon red wine vinegar
- 1 medium yellow onion, chopped
- Large pinch crushed red pepper
- Kosher salt
- 1/4 cup chopped fresh parsley, plus more for serving
- 2 tablespoons freshly grated Parmigiano
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
- Heat the oil in a large deep nonstick skillet over medium-high heat. Add the mushrooms, turkey, tomatoes, vinegar, onion, crushed red pepper and 3/4 teaspoon salt and cook, stirring and breaking up the meat with a wooden spoon, until the vegetables are soft and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a simmer and cook until the consistency of tomato sauce, about 4 minutes.
- Add the cooked pasta to the turkey-mushroom sauce along with the parsley. Toss to combine; adjust seasoning if needed.
- Transfer the pasta to a serving platter or individual bowls. Sprinkle with the cheese and parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 477 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 42 mg |
| Sodium | 727 mg |
Reviews
Sooo delicious. Easy to put together good pasta dish with no red sauce.