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
Yield: Makes 4 servings
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.
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