NUTRITION

SERVINGS

INGREDIENTS

2 oz Banza cavatappi

5 oz 92% lean ground turkey

0.25 cup Rao's creamy rosa sauce

0.25 tbsp Boursin garlic and herbs cheese

0.5 tbsp Kirkland Parmigiano Reggiano

0.25 cup diced yellow onion

0.25 cup diced bell pepper

0 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the Banza cavatappi for 7-9 minutes until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced onions and bell peppers to the skillet and sauté for 3-4 minutes until they become translucent and fragrant.

• 4

  Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.

• 5

  Season the turkey and vegetable mixture with the sea salt and black pepper.

• 6

  Pour in the Rao's creamy rosa sauce and add the Boursin garlic and herbs cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.

• 7

  Add the cooked cavatappi to the skillet and toss thoroughly to ensure the pasta is well-coated in the creamy sauce.

• 8

  Serve the pasta warm, topped with a sprinkle of freshly grated Parmigiano Reggiano.