Healthy Rigatoni with Turkey Ragout
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 477
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 71
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 42
- Sodium
- 727
- Total: 40 min
- Active: 30 min
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
Directions
- 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.