Creamy Turkey and Zucchini Rigatoni with Pink Sauce and Arugula Salad

This creamy rigatoni dish gets its name from the beautiful pink sauce that coats every tube of pasta. Made with ground turkey, zucchini and a hint of chili flakes, it’s a satisfying meal that comes together quickly. The sauce gets its creamy texture from cream cheese and a touch of butter, while Parmesan adds a salty, nutty finish.

Serve this pasta with a simple arugula salad dressed in lemon and olive oil for a fresh contrast. It’s a complete dinner that feels special but is easy enough for any weeknight.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain and set aside.
2. Meanwhile, trim and halve zucchini lengthwise, then slice crosswise into ¼-inch half-moons. Peel and mince garlic. Quarter lemon.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper and cook until browned and tender, 5-6 minutes. Transfer to a plate.
4. Heat another drizzle of oil in the same pan. Add ground turkey and cook, breaking it up, until almost cooked through, 3-4 minutes.
5. Stir in garlic and tomato paste; cook until fragrant, 1-2 minutes. Add cream cheese, stock concentrate, ½ cup reserved pasta water, 1 tbsp butter, ½ tsp sugar and chili flakes to taste. Stir until smooth. Remove from heat.
6. Add drained rigatoni and zucchini to the sauce. Stir in half the Parmesan. Season with salt and pepper. If needed, add more pasta water a splash at a time for a creamy consistency.
7. In a large bowl, whisk together juice from half the lemon, 1 tbsp olive oil, salt and pepper. Add arugula and toss to coat.
8. Divide pasta among bowls, top with remaining Parmesan and serve with arugula salad and lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well.

Can I substitute the ground turkey?

Ground chicken or pork can be used instead.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk.