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
(about 1 1/2 cups each)
Ingredients
cost per recipe: $9.85
The price is determined by the national average.
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1
teaspoon olive oil
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1/2
pound 85% lean ground turkey
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1
large onion, finely chopped (about 1 cup)
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4
large carrot, chopped (about 3 cups)
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2
medium zucchini, chopped (about 3 cups)
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1
small eggplant, peeled and chopped (about 3 cups)
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2
cloves garlic, chopped
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3
cups Prego® Lower Sodium Roasted Red Pepper & Garlic Italian Sauce
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1
pound whole grain penne pastaor rigatoni, cooked according to package directions and drained, reserving 1/2 cup pasta water (about 8 cups)
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2
tablespoons grated Parmesan cheese
How to Make It
Step 1
Heat the oil in a 6-quart saucepot over medium heat. Add the turkey and cook for 10 minutes or until it's well browned, stirring often to separate meat.
Step 2
Add the onion, carrots, zucchini, eggplant and garlic to the saucepot and cook for 10 minutes or until the vegetables are tender, stirring often.
Step 3
Stir in the sauce and the reserved pasta water and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the turkey mixture is hot and bubbling.
Step 4
Toss the turkey mixture with the pasta and sprinkle with the cheese.
