Turkey & Vegetable Bolognese Recipe

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

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.

Recipe Nutritional Information

Made With

Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce

calories

359

totalfat

7.1g

saturatedfat

1.5g

cholesterol

23mg

sodium

341mg

totalcarbohydrate

62.8g

dietaryfiber

9.8g

protein

16.4g

vitamina

140%DV

vitaminc

25%DV

calcium

10%DV

iron

20%DV