Turkey & Vegetable Bolognese

Here's a flavor-packed way to lighten up Bolognese sauce...ground turkey, zucchini, eggplant and garlic make it delicious. Served with whole grain pasta, you'll feel good about this dish.

At a glance

Prep

25 min.

Total

55 min.

Serves

Servings: about 1 1/2 cups each

Cook: 30 min.

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What You'll Need

1 teaspoon olive oil
1/2 pound ground turkey
1 large onion, finely chopped (about 1 cup)
4 large carrots, chopped (about 3 cups)
2 medium zucchini, chopped (about 3 cups)
1 small eggplant, peeled and chopped (about 3 cups)
2 cloves garlic, chopped
3 cups Prego® Heart Smart Roasted Red Pepper Italian Sauce
1 package (1 pound) whole grain rigatoni or penne pasta, cooked according to package directions and drained, reserving 1/2 cup pasta water (about 8 cups)
2 tablespoons grated Parmesan cheese

How to Make It

1
Heat the oil in a 6-quart saucepot over medium heat. Add the turkey and cook for 10 minutes or until it's well browned, stirring often to separate meat.
2
Add the onion, carrots, zucchini, eggplant and garlic to the saucepot and cook for 10 minutes or until the vegetables are tender, stirring often.
3
Stir in the sauce and the reserved pasta water and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the turkey mixture is hot and bubbling.
4
Toss the turkey mixture with the pasta and sprinkle with the cheese.

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Recipe Nutritional Information

Made With	Prego Heart Smart Roasted Red Pepper Italain Sauce
Calories	350
Total Fat	6g
Saturated Fat	1g
Cholesterol	22mg
Sodium	355mg
Total Carbohydrate	61g
Dietary Fiber	10g
Protein	18g
Vitamin A	141%DV
Vitamin C	14%DV
Calcium	9%DV
Iron	19%DV