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!
The serving of protein food in this product is high in protein.
See nutrition information for total fat, cholesterol, and sodium content.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Zucchini
6 ounce
Spaghetti
(Contains: Wheat)
10 ounce
Ground Turkey
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
1 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato Paste
Cooking Oil
Butter
(Contains: Milk)
Salt
Pepper
• 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 3⁄4 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, 1⁄2 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 1⁄2 cup pasta cooking water (2⁄3 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 drained spaghetti 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.
Ground Poultry is fully cooked when internal temperature reaches 165°.