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Chickpea Pasta & Turkey Bolognese
with Spinach & Parmesan Cheese
25 min
Mediterranean Diet
i
Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Mediterranean Diet
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2 Servings
- Est. 740 Cals/serving
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This recipe features hearty, chickpea-based rotini pasta, whose grooved, spiral shape is ideal for catching our robust turkey bolognese (or Italian meat sauce) spiced with a bit of Calabrian chile paste. A sprinkle of savory parmesan cheese just before serving provides the perfect finishing touch.
Get Cooking
fresh
ingredients
Title
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10 oz Ground Turkey
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6 oz Chickpea Rotini Pasta
- 1 15-Ounce Can Crushed Tomatoes
- 1 Yellow Onion
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2 cloves Garlic
- 6 oz Carrots
- 3 oz Baby Spinach
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1½ tsps Calabrian Chile Paste
- ¼ cup Grated Parmesan Cheese
- 1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the diced onion and chopped garlic.
2
Start the bolognese:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the turkey is cooked through.
3
Finish the bolognese:
To the pan, add the oregano and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat.
4
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under water to prevent sticking. Return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the finished bolognese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
1
Prepare the ingredients:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the diced onion and chopped garlic.
2
Start the bolognese:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the turkey is cooked through.
3
Finish the bolognese:
To the pan, add the oregano and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened. Turn off the heat.
4
Cook the pasta:
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and rinse under water to prevent sticking. Return to the pot.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the finished bolognese, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!
Tips from Home Chefs
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