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Turkey Ragù Spaghetti

Turkey Ragù Spaghetti

with Zucchini & Parmesan

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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!

Tags:Easy CleanupEasy Prep
Allergens:WheatMilk

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

6 ounce

Spaghetti

(ContainsWheat)

10 ounce

Ground Turkey

1 tablespoon

Tuscan Heat Spice

1 teaspoon

Garlic Powder

5 ounce

Marinara Cup

1 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber7 g
Protein47 g
Cholesterol150 mg
Sodium1110 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
Utensilsarrow down iconarrow down icon
Large Pot
Box Grater
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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; cook, stirring, until zucchini is tender and turkey is cooked through, 2-3 minutes more. • Stir in marinara sauce, stock concentrate, and ¼ cup pasta cooking water (½ 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.

4

• Add pasta to pan with sauce; toss to coat. TIP: If needed, stir in more reserved pasta water a splash at a time until pasta is thoroughly coated in sauce. • Divide between plates; sprinkle with remaining Parmesan and serve.