Turkey Tomato Fusilli
with Veggies and Basil
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Fusilli
(Contains Wheat)
370 mL
Crushed Tomatoes
56 g
Yellow Onion, chopped
6 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
250 g
Ground Turkey
7 g
Basil
56 g
Carrot, julienned
1 unit(s)
Zucchini
¼ cup
Parmesan Cheese, grated
(Contains Milk)
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. When the pasta is finished cooking, drain the pasta. Return the fusilli to the large pot.
Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Roughly chop the basil. Peel, then mince or grate the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and zucchini. Cook, stirring occasionally, until softened, 3-4 min.
Add turkey, garlic and carrot to the same pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add the crushed tomatoes and sun-dried tomato pesto to the pan. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.
Add the turkey tomato mixture to the large pot with the fusilli and stir to coat.
Divide the turkey tomato fusilli between bowls. Top with the basil. Sprinkle over the Parmesan.