This was a good recipe to use farmer's market vegetables and left over white wine from last night's dinner. The zucchini was kind of lost in the grated form. Maybe next time I would chop it instead.
Summer Pasta Bolognese
Photo: Anna Williams; Styling: Anna Last
More From Real Simple
Other: 5 Minutes
Amount per serving
- Calories: 542
- Calories from fat: 16%
- Protein: 42g
- Carbohydrate: 72g
- Sugars: 9g
- Fiber: 5g
- Fat: 10g
- Saturated fat: 1g
- Sodium: 441mg
- Cholesterol: 45mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This