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.
What You'll Need
1 teaspoon olive oil
1/2 pound 85% lean 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 & Garlic Italian Sauce
1 pound whole grain penne pasta or rigatoni, cooked according to package directions and drained, reserving 1/2 cup pasta water (about 8 cups)
2 tablespoons grated Parmesan cheese
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.
Add the onion, carrots, zucchini, eggplant and garlic to the saucepot and cook for 10 minutes or until the vegetables are tender, stirring often.
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.
Toss the turkey mixture with the pasta and sprinkle with the cheese.