Healthy Rigatoni Pasta with Turkey Ragout

Ingredients:

• 350 g whole-wheat rigatoni pasta
• 2 tsp extra-virgin olive oil
• 350 g of thinly sliced ​​champignons
• 200 g lean ground turkey (fat content approximately 4%)
• 1 cup cherry tomatoes, halved
• 1 tbsp red wine vinegar
• 1 medium onion, chopped
• A large pinch of crushed red pepper flakes
• 1/4 cup chopped fresh parsley, plus extra for serving
• 2 tbsp. l. freshly grated parmesan

Preparation:

1. Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain, reserving 1 cup of the water.
2. Heat the vegetable oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms, ground turkey, tomatoes, vinegar, onion, crushed red pepper, and 3/4 teaspoon salt. Cook, stirring and breaking up the ground turkey with a wooden spoon, until the vegetables are tender and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a boil, and cook until the mixture resembles tomato sauce, about 4 minutes.
3. Add the cooked pasta to the turkey and mushroom sauce along with the parsley. Stir to coat evenly; season with salt and pepper to taste, if needed.
4. Transfer the pasta to a serving platter or divide among plates. Sprinkle with cheese and parsley and serve.