Summer Pasta Bolognese

Summer Pasta Bolognese
Anna Williams
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

12
ounces
fettuccine (3/4 box)
2
tablespoons
olive oil
1
pound
ground turkey
kosher salt and pepper
2
cloves garlic, chopped
1 1/2
pounds
beefsteak tomatoes (about 3), chopped
1/2
cup
dry white wine (such as Sauvignon Blanc)
1
small zucchini, coarsely grated
3/4
cup
fresh basil leaves, torn

Directions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the turkey, season with ¾ teaspoon salt and ½ teaspoon pepper, and cook, breaking up the turkey with a spoon, for 3 minutes.
  4. Add the garlic and cook for 1 minute.
  5. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.
  6. Remove from heat and fold in the zucchini and basil. Serve over the pasta.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 16 %
  • Protein 42 g
  • Carbohydrate 72 g
  • Sugar 9 g
  • Fiber 5 g
  • Fat 10 g
  • Sat Fat 1 mg
  • Sodium 441 mg
  • Cholesterol 45
What does this mean? See Nutrition 101.