Penne with Turkey Ragu
An easy and healthy weeknight dinner
- 1 lb ground turkey
- 2 zucchini diced
- 2 cups chopped kale
- 3 cups rosé sauce recipe to follow
- 200 grams penne pasta
- 1 tsp extra virgin olive oil
- Basil or Parsley to garnish
Cook pasta according to package directions. In the meantime, prepare ragu.
Heat a large skillet over medium heat. Add oil. Toss in zucchini and cook for 8-10 minutes until cooked down.
Add in ground turkey and cook until no longer pink. Use a wooden spoon frequently to break up turkey and stir. Season with salt and pepper to taste. Toss in kale and stir until wilted, 2 minutes.
Pour in rosé sauce and let simmer for 4-5 minutes. Season again if need be with salt and pepper. Add in cooked pasta and stir well. Serve and garnish with basil or parsley.