Turkey Molto Penne

Name: Turkey Molto Penne with Blistered Grape Tomatoes
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounce Penne Pasta; 4 ounce Grape Tomatoes; 1 clove Garlic; 10 ounce Ground Turkey; 1 unit Chicken Stock Concentrate; 4 ounce Cream Sauce Base; 4 tablespoon Pesto; 2 tablespoon Sour Cream; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

with Blistered Grape Tomatoes

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Prepare to upgrade your weekly pasta night rotation with this creamy-meets-meaty pasta night. You’ll start with a base of al dente penne, then toss in blistered tomatoes and ground turkey. Mix in a homemade creamy pesto sauce (all in just 20 minutes!) and—wait for it—we’ll give you a penne for your thoughts on how delicious it is.

Tags:

Easy Prep

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Penne Pasta

(Contains: Wheat)

4 ounce

Grape Tomatoes

1 clove

Garlic

10 ounce

Ground Turkey

1 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base

(Contains: Milk)

4 tablespoon

Pesto

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories980 kcal

Fat57 g

Saturated Fat19 g

Carbohydrate78 g

Sugar8 g

Dietary Fiber4 g

Protein41 g

Cholesterol170 mg

Sodium1120 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Strainer

•Large Pan

•Small Bowl

Instructions

PDF

• Bring a medium pot of salted water to a boil (use large pot for 4 servings). Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. • Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over high heat. Once pan is hot, add tomatoes; cook, stirring occasionally, until softened and cooked through, 2-3 minutes. Season with salt and pepper. Remove from heat; transfer to a small bowl. Wipe out pan. • Heat another drizzle of oil in same pan over medium-high heat. Add turkey* and ½ tsp salt (1 tsp for 4 servings). Cook, breaking up meat into pieces, until almost cooked through, 3-4 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. • Stir in stock concentrate and ¼ cup plain water (1⁄3 cup for 4); cook until water has absorbed and turkey is cooked through, 1-2 minutes.

• Reduce heat to medium low; stir in cream sauce base, pesto, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup pasta cooking water (1⁄3 cup for 4) until combined. (TIP: Ladle pasta cooking water straight from the pot if pasta isn’t finished cooking yet). Season with salt and pepper.

Stir drained penne into pan with sauce; toss to coat. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide penne between plates; top with tomatoes and serve.