Barilla® Rigatoni

with Creamy Tuscan Kale, Fennel, Orange & Turkey

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Ingredients for 8 people

  • 1 box Barilla® Rigatoni
  • 1 tablespoon extra virgin olive oil
  • 1 cup yellow onion, thinly sliced
  • 1 cup fennel, thinly sliced, reserving fennel fronds
  • 1 pound ground turkey
  • 3 cups Tuscan kale*, cut into ½ inch strips
  • Sea salt and black pepper to taste
  • 8 each fennel fronds

*also known as Lacinato Kale or black kale

Ingredients for Low-fat Alfredo

  • 4 teaspoons butter
  • 1 teaspoon garlic, chopped
  • 1 teaspoon orange zest, grated
  • 3 tablespoons flour
  • 2 ½ cups nonfat milk
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  • To make low-fat Alfredo sauce, melt butter in saucepan over medium-low heat.
  • In another saucepan bring milk to a simmer over medium heat.
  • Add garlic and orange zest to butter and sauté for 30 seconds. Add flour and stir for one minute.
  • Slowly whisk hot milk into butter and flour mixture and continue to cook for 6 minutes until Alfredo sauce is thickened, keep warm over low heat.
  • Cook pasta according to package directions; drain, reserving ½ cup pasta water. Return pasta to the saucepan.
  • Heat olive oil in large skillet over medium heat. Add turkey and allow to brown. Remove from skillet with slotted spoon.
  • Add yellow onion and fennel to skillet and sauté until soft. Add kale to skillet and allow to wilt.
  • Add turkey, kale mixture, reserved pasta water and Alfredo to pasta and toss over medium heat for 2-3 minutes until warmed through. Season with salt and pepper to taste.
  • Garnish with fennel fronds before serving.
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