Summer Pasta Bolognese

Real Simple
Summer Pasta BologneseRecipe
Photo: Anna Williams; Styling: Anna Last
Makes 4 servings


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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


Prep: 10 Minutes
Other: 5 Minutes

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes.

Add the garlic and cook for 1 minute. 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.

Remove from heat and fold in the zucchini and basil. Serve over the pasta.

Created date

July 2008

Nutritional Information

Calories 542
Caloriesfromfat 16 %
Protein 42 g
Carbohydrate 72 g
Sugars 9 g
Fiber 5 g
Fat 10 g
Satfat 1 g
Sodium 441 mg
Cholesterol 45 mg