Turkey Ragù Linguine
with Fresh Gluten-Free Pasta, Zucchini & Parmesan
- Milk
- Eggs
- Wheat
Let’s talk turkey: Tonight’s 20-minute meal gives you all the comfort of pasta with meat sauce but with leaner ground turkey. Spaghetti is always a hit for dinner and this one in a creamy tomato ragù is no exception. The sauce is simmered with grated zucchini, which cooks up quickly and turns silky—almost melting into the ragù, so it’s like having a hidden veggie in the mix. Don’t be surprised when everyone “gobbles” it up!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 tablespoon
Tuscan Heat Spice
ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.
Trim zucchini; grate on the largest holes of a box grater.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¾ cup pasta cooking water (1 cup for 4 servings), then drain.
Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*, Tuscan Heat Spice, garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes.
Add zucchini and tomato paste; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more.
Stir in marinara sauce, stock concentrate, and ½ cup pasta cooking water (⅔ cup for 4). Simmer until slightly thickened, 1-2 minutes.
Reduce heat to medium low. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
Add pasta to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
Divide between plates or shallow bowls; sprinkle with remaining Parmesan and serve.
