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Ready in 10 minutes

Ground Turkey & Fresh Cheese Tortellini

with Kale, Zucchini & Shaved Parmesan

Cooking time

10 minutes

Servings

4

Calories

790 /serving

You’ll gobble up this Italian-minded dish in as little time as it takes to prepare. A meaty pasta meal, it gets you from zero to hero in 10 minutes, when you’ll place hearty plates in front of your hungry family members. You can always rest easy knowing our fresh tortellini is in the house, and here the cheese-packed pillows get treated to a sauce of ground turkey, amped up with kale and zucchini to address your veg needs. Parmesan shavings with that? Prego.

We will send you:

  • 510g Ground turkey
  • 15ml Minced garlic
  • 1 Zucchini
  • 100g Chopped kale
  • 100g Mirepoix
  • 90ml Tomato paste
  • 700g Fresh three-cheese tortellini (contains lipase)
  • 25g Shaved Parmesan (contains rennet)
  • 19g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Eggs, Milk, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
7 g
Sodium
1020 mg
Total Carb
104 g
Sugars
5 g
Protein
48 g
Fibre
10 g
Preparation
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Cook the turkey
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a generous drizzle of olive oil on medium-high. Add the turkey and mirepoix; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until the mirepoix has softened and the turkey* is cooked through.
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Mise en place
Meanwhile, small-dice the zucchini.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving 2 cups cooking water, drain the pasta.
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Make the sauce
Meanwhile, to the pan of turkey, add the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the kale, zucchini, ½ the reserved cooking water, the remaining spices and S&P. Cook, scraping up any browned bits from the bottom of the pan, 3 to 5 min., until the vegetables have softened.
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Combine the pasta & serve
To the pan of sauce, add the pasta; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.