Healthy Rigatoni Pasta with Turkey Ragout
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 477, total fat 10 G., saturated fats 3 G., proteins 27 G., carbohydrates 71 G., fiber 5 G., cholesterol 42 mg, sodium 727 mg, sugar 6 G.
Calories 477, total fat 10 G., saturated fats 3 G., proteins 27 G., carbohydrates 71 G., fiber 5 G., cholesterol 42 mg, sodium 727 mg, sugar 6 G.
Mushrooms and lean turkey make this classic meat stew low-calorie and light. Instead of a thick red sauce, the dish features softened cherry tomatoes, and instead of classic pasta, opt for whole-grain pasta. They'll make your dinner even healthier and add a subtle nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g whole-wheat rigatoni pasta
- 2 tsp extra-virgin olive oil
- 350 g of thinly sliced champignons
- 200 g lean ground turkey (fat content approximately 4%)
- 1 cup cherry tomatoes, halved
- 1 tbsp red wine vinegar
- 1 medium onion, chopped
- A large pinch of crushed red pepper flakes
- 1/4 cup chopped fresh parsley, plus extra for serving
- 2 tbsp. l. freshly grated parmesan
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Recipes with similar ingredients: rigatoni pasta, champignon mushrooms, ground turkey, cherry tomatoes, Parmesan cheese, wine vinegar
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of the water.
- Heat the vegetable oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms, ground turkey, tomatoes, vinegar, onion, crushed red pepper, and 3/4 teaspoon salt. Cook, stirring and breaking up the ground turkey with a wooden spoon, until the vegetables are tender and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a boil, and cook until the mixture resembles tomato sauce, about 4 minutes.
- Add the cooked pasta to the turkey and mushroom sauce along with the parsley. Stir to coat evenly; season with salt and pepper to taste, if needed.
- Transfer the pasta to a serving platter or divide among plates. Sprinkle with cheese and parsley and serve.
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