Creamy Cottage Cheese Pasta with Ground Turkey

• LG1 pound 93% lean ground turkey
• IS1 1/2 tsp Italian seasoning
• KS1/2 tsp kosher salt
• GP1/4 tsp garlic powder
• BP1/8 tsp black pepper
• EV1 1/2 tsp extra virgin olive oil
• YO1/2 yellow onion · finely diced
• GC4 garlic cloves · smashed
• CR1/4 tsp crushed red pepper flakes
• TP4.6 oz tomato paste
• CB1/3 cup chicken bone broth
• CC1 cup 2% cottage cheese
• LM1/3 cup low-fat milk
• PC1/2 cup Parmesan cheese · grated
• RP12 oz rigatoni pasta
• FBfresh basil

Préparation

1. 1

   Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, reserving ½ cup of pasta water before draining.

2. 2

   Heat a large skillet over medium heat. Add the ground turkey, Italian seasoning, garlic powder, salt, and black pepper. Cook for 5 to 6 minutes, breaking the meat apart until cooked through. Transfer to a plate and wipe the skillet clean.

3. 3

   In the same skillet, heat the olive oil over medium heat. Add the onion, garlic, and red pepper flakes, cooking for 3 to 4 minutes until the onions are translucent.

4. 4

   Stir in the tomato paste and cook for 2 to 3 minutes until it deepens in color. De-glaze the pan with chicken bone broth and remove from heat.

5. 5

   Combine the cottage cheese, milk, Parmesan cheese, and the cooked tomato base in a blender. Process until the sauce is completely smooth.

6. 6

   Return the sauce to the skillet over low heat. Stir until cohesive, adding reserved pasta water one tablespoon at a time if necessary to reach the desired consistency.

7. 7

   Fold the cooked pasta and ground turkey into the sauce. Serve topped with additional grated Parmesan and fresh basil.