One pot turkey rigatoni
1-4PP, 4SP per 1 cup serving on blue, green, 1SP on purple for 2 servings when using whole wheat pasta
Servings: 10
Ingredients
- 1 lb ground turkey *weighed raw
- 5 cups rigatoni *weighed dry 32SP for reference
- 1- 28 oz can diced tomatoes
- 1- 5.5 oz can tomato paste
- 2.5 cups broth *I used chicken but any is fine you could even use water..
- 2 garlic cloves diced
- 1/2 cup diced red onion
- 1 cup diced peppers *I used both red & green
- 2 tsp italian seasoning
- Dash of salt & pepper
Instructions
- In a large skillet-type pot, brown the ground turkey over medium heat. I always spray my pan with a little nonstick cooking spray, but that is optional.
- Once the turkey has browned, add in the garlic, peppers, and onions and let them simmer for a few minutes, stirring occasionally.
- Add in the canned tomatoes, tomato paste, chicken broth, seasoning, salt, and pepper. Stir well, then add in the pasta.
- Bring to a light boil then turn the heat down to simmer. If you’re using uncooked pasta, let the pasta cook for about 12 minutes. Stir it often so the pasta does not stick to the bottom of the pan. If the sauce feels too thick you can add in a little more broth or water. If your pasta is already cooked, you’re just warming it all the way through, so it only needs 2-3 minutes of cook time.
- Serve once the pasta is fully cooked or warmed through. Makes 10-1 cup servings. Store in the fridge, this dish will freeze well.
Notes
3 points per serving on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 1-4 depending on your 0PP foods
Smart Points- Blue & Green- 4 using WW recipe builder
Smart Points- Purple- 1 *when using whole wheat pasta- using WW recipe builder
Points Plus- 4 using PP calculator
Nutrition
Serving: 1cup | Calories: 187kcal | Carbohydrates: 29g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 470.5mg | Fiber: 2.87g | Sugar: 5.66g