Savory Turkey & Cavatappi Pasta with Zucchini, Onion & Currants

Savory Turkey & Cavatappi Pasta

with Zucchini, Onion & Currants

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This unique dish highlights quatre épices—a warming blend of nutmeg, ginger, white pepper, and cloves—which lends deep, bold flavor to the turkey, zucchini, and onion we’re tossing with spirals of cavatappi pasta.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Savory Turkey & Cavatappi Pasta with Zucchini, Onion & Currants
Title
  • 10 oz Ground Turkey
  • 6 oz Cavatappi Pasta
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Mascarpone Cheese
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Dried Currants
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 1 tsp Whole Dried Oregano
  • 1 Zucchini
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the  pasta cooking water, drain thoroughly. 

Cook the turkey & vegetables
3 Cook the turkey & vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the turkey, sliced zucchini, quatre épices, and oregano; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess liquid.

Make the sauce
4 Make the sauce

To the pan, add the tomato paste, currants, and chopped piquante peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish
5 Finish & serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the  pasta cooking water, drain thoroughly. 

Cook the pasta
Cook the turkey & vegetables
3 Cook the turkey & vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the turkey, sliced zucchini, quatre épices, and oregano; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess liquid.

4 Make the sauce

To the pan, add the tomato paste, currants, and chopped piquante peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the sauce
Finish & serve your dish
5 Finish & serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Enjoy!

Browse Steps
1 of 5