Summer Pasta Bolognese

20-meals-19
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 542 calories
    • Calories 16 calories from fat
    • Fat 10 g
    • Sat Fat 1 mg
    • Cholesterol 45
    • Sodium 441 mg
    • Protein 42 g
    • Carbohydrate 72 g
    • Sugar 9 g
    • Fiber 5 g
  • July 2008

Ingredients

  1. Check 12ounces fettuccine (3/4 box)
  2. Check 2tablespoons olive oil
  3. Check 1pound ground turkey
  4. Check kosher salt and pepper
  5. Check 2 cloves garlic, chopped
  6. Check 1 1/2pounds beefsteak tomatoes (about 3), chopped
  7. Check 1/2cup dry white wine (such as Sauvignon Blanc)
  8. Check 1 small zucchini, coarsely grated
  9. Check 3/4cup 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.