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.
cost per recipe: $9.67
The price is determined by the national average.
pound uncooked whole grain penne pasta or rigatoni
pound 85% lean ground turkey
teaspoon olive oil
large onion, finely chopped (about 1 cup)
carrot, peeled and chopped (about 1 cup)
medium zucchini, chopped (about 3 cups)
cloves garlic, chopped
jar (24 ounces) Prego® Traditional No Sugar Added Italian Sauce
cup grated Parmesan cheese
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.
Add the onion, carrots, zucchini and garlic and cook for 10 minutes or until the vegetables are tender, stirring often.
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.
Place the cooked penne into a large serving bowl. Add the turkey mixture and toss to coat. Sprinkle with the cheese.