Turkey & Vegetable Bolognese
Here's a flavor-packed way to lighten up Bolognese sauce...ground turkey, zucchini, eggplant and garlic make it delicious. Served with whole grain pasta, you'll feel good about this dish.
serves
8
people
Ingredients
cost per recipe: $9.67
The price is determined by the national average.
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1
pound uncooked whole grain penne pasta or rigatoni
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1
pound 85% lean ground turkey
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1
teaspoon olive oil
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1
large onion, finely chopped (about 1 cup)
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2
carrot, peeled and chopped (about 1 cup)
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2
medium zucchini, chopped (about 3 cups)
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2
cloves garlic, chopped
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1
jar (24 ounces) Prego® Traditional No Sugar Added Italian Sauce
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1/4
cup grated Parmesan cheese
How to Make It
Step 1
Cook and drain the penne according to the package directions. reserving 1/2 cup pasta water. While the penne is cooking, season the turkey with salt and pepper. Heat the oil in a 6-quart saucepot over medium heat. Add the turkey and cook until well browned, stirring often to separate meat.
Step 2
Add the onion, carrots, zucchini and garlic and cook for 10 minutes or until the vegetables are tender, stirring often.
Step 3
Stir in the sauce and reserved pasta water and heat to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
Step 4
Place the cooked penne into a large serving bowl. Add the turkey mixture and toss to coat. Sprinkle with the cheese.
