Name: Gluten-free ditaloni with turkey ragu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 100 g gluten-free ditaloni pasta; 5 oz 99% lean ground turkey; 3/4 tsp olive oil; 2 cloves garlic, minced; 1/3 cup marinara sauce; 3/4 tsp Italian seasoning; 1/2 tsp salt; 4 1/4 cups water

Nutrition

Per serving

594 calories

Protein: 42g; 28% of calories
Carbs: 88g; 58% of calories
Fat: 10g; 14% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Bring the water to a boil in a small pot with half the salt. Add the ditaloni and cook until tender according to the package directions, about 10 minutes. Drain, reserving a splash of the pasta water.
While the pasta boils, heat the oil in a 10-inch skillet over medium-high heat. Add the ground turkey and the remaining salt. Cook, breaking the meat into small bits with a spoon, until browned and cooked through. Done when no longer pink, 165°F.
Add the garlic, Italian seasoning, and marinara to the skillet. Reduce the heat to low and simmer for 5 minutes to develop the flavor.
Add the drained pasta to the skillet with the turkey ragu. Toss to coat well, adding a spoonful of the reserved pasta water if the sauce needs loosening. Serve immediately.

Nutrition

Ingredients

Instructions

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