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Summer Pasta Bolognese

Photo: Anna Williams; Styling: Anna Last
Prep time 10 mins
Other time 5 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. 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.