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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. | 2. Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground turkey, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
turkey	1 1/2	1/2	ground	972.4022	0.884	147.1523	38.3521
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red wine	1	cup		-	-	-	-
marinara sauce	4	cups		-	-	-	-
mint leaf	1/2	cup		403.4676	0.0	89.7602	2.2667
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.