Turkey Scallopini Penne

in a Tomato Basil Cream Sauce with Baby Spinach

Easy | 25 min

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Contains: Milk, Sulphites, and Wheat.

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Fresh Basil
Onion Diced 1/4"
Fire Roasted Tomatoes
Tomato Paste
Turkey Breast Sliced
Red Pepper Flakes
Whipping Cream, 36%
Penne Rigate
Balsamic Vinegar
White Cooking Wine
Parmesan Cheese
Spice Blend
Roasted Garlic Powder, Italian Seasoning Blend
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 975
Fat 40g
Protein 55g
Carbohydrates 96g

Cooking Directions


Tip: Don't forget to reserve 1/2 cup pasta water before draining the pasta in step 1.


Cook Pasta
- Bring 2 1/2 litres salted water to a boil in a large pot.
- Add penne pasta and cook for 8–12 minutes, or until al dente.
- Reserve 1/2 cup pasta water and drain pasta in a fine mesh sieve.
- Add pasta back to pot and stir in 1 tbsp. olive oil.


Prepare Ingredients
- Wash basil and spinach.
- Pick and chop basil leaves.
- Drain turkey and pat dry with paper towel.
- Slice any larger turkey pieces into roughly 2 inch pieces and season well with salt and pepper.


Prepare Rose Sauce
- While pasta is cooking, heat 2 tbsp. olive oil in a large wide saucepan over medium.
- Once hot, add onions and cook for 1–2 minutes, until softened and turning golden.
- Add turkey and cook for 2–3 minutes, stirring halfway through, until no longer pink.
- Stir in garlic, spice blend and tomato paste and cook for 30 seconds, or until fragrant.
- Pour in white cooking wine and scrape up any browned bits with a wooden spoon.
- Add fire-roasted tomatoes, whipping cream, balsamic vinegar and 1/4 cup of the reserved pasta water to saucepan and bring to a simmer over medium heat.
- Cook for 6–8 minutes, until sauce is slightly thickened and turkey is cooked to an internal temperature of 165°F.
- Add remaining pasta water by the tablespoon until sauce is desired consistency.


Finish Pasta
- Season sauce to taste with the following: red pepper flakes, salt and pepper.
- Stir in pasta, spinach and half of both the basil and parmesan cheese, and cook for 2–3 minutes, or until spinach is bright green and tender.


- Portion pasta into serving bowls.
- Spoon any remaining sauce from saucepan over pasta.
- Garnish with remaining parmesan cheese and basil, and pepper to taste.
- Enjoy!

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