YOUR SOLIN GENERATED RECIPE
Creamy Marinara Rigatoni with Sautéed Bell Pepper
Enjoy a harmonious blend of whole wheat rigatoni tossed in a velvety, light cream-infused marinara sauce, accented with lean ground turkey and vibrantly sautéed red bell peppers. This dish delivers balanced flavors and textures with a bright pop of color from the bell peppers and a comforting, creamy finish.
INGREDIENTS
2 oz Whole Wheat Rigatoni
4 oz Lean Ground Turkey
1/2 cup Marinara Sauce
1 medium Red Bell Pepper
2 tbsp Light Cream
1 tsp Olive Oil
PREPARATION
Bring a large pot of water to a boil and cook the whole wheat rigatoni according to package directions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced red bell pepper and sauté until tender, about 4-5 minutes.
Add the lean ground turkey to the skillet. Cook, breaking it apart with a spatula, until fully browned and cooked through, about 6-7 minutes.
Pour in the marinara sauce and light cream. Stir to combine with the turkey and peppers, allowing the sauce to warm through for about 2 minutes.
Toss the cooked rigatoni into the skillet, ensuring the pasta is evenly coated in the creamy marinara mixture.
Season with salt and pepper to taste. Serve warm and enjoy.