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Karry Hosford Photo by: Karry Hosford

Turkey Bolognese

Transform pasta night from ordinary to extraordinary by introducing a new noodle topper: Turkey Bolognese. Inspired by the flavors of Italy, this sauce is loaded with fresh herbs, ground turkey, and grated Asiago cheese.

Cooking Light JUNE 2004

  • Yield: 4 servings (serving size: 1 1/2 cups pasta mixture and 1 tablespoon cheese)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 12 ounces ground turkey breast
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (8-ounce) can no salt-added tomato sauce
  • 4 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
  • 1/4 cup (1 ounce) grated fresh Asiago cheese

Preparation

Heat the oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Increase heat to medium-high. Add turkey, and cook 4 minutes or until turkey is browned, stirring to crumble. Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pasta; cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 25%
  • Fat: 12.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.3g
  • Protein: 29.7g
  • Carbohydrate: 53.9g
  • Fiber: 4.6g
  • Cholesterol: 61mg
  • Iron: 4.3mg
  • Sodium: 816mg
  • Calcium: 147mg
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Turkey Bolognese recipe

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