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Spaghetti with Turkey Bolognese

meal-of-the-week

Spaghetti with Turkey Bolognese

Prep time: 20 minutes

Cook time: 35 minutes

Serves 4

1 tbsp. olive oil

1 small celery rib, finely chopped

1 small carrot, peeled and finely chopped

1 small onion, chopped

1 garlic clove, minced

½ lb. 93% lean ground turkey

1 (15-oz.) can no-salt-added diced tomatoes, undrained

1 large Roma (plum) tomato, chopped

1 tsp. dried oregano

1 tsp. dried basil

8 oz. whole-wheat spaghetti

14 cup 2% reduced-fat cottage cheese

  1. For the sauce, in a large saucepan or Dutch oven heat oil over medium heat. Add celery, carrot, onion and garlic; cook and stir 10 minutes or until vegetables are very soft. Add turkey; cook and stir 5 minutes or until is no longer pink.
  2. Add tomatoes, oregano and basil; mix well. Bring to boiling; reduce heat to low. Simmer 20 minutes or until sauce is slightly thickened.
  3. Meanwhile, cook pasta al dente according to package directions; drain. Set aside and keep warm.
  4. Stir cottage cheese into sauce; cook just until heated through. Season with freshly ground pepper to taste. Spoon sauce on pasta and serve.

Per serving: 330 calories, 6g fat, 1.5g saturated fat, 15mg cholesterol, 95mg sodium, 50g carbohydrate, 2g fiber, 7g total sugars, 0g added sugars, 19g protein

Make it a meal: Serve with garlic bread and oven-roasted asparagus.

Culinary: How to make cottage cheese
Cottage cheese is made from curdled milk. It’s created when you add an acid, such as rennet, lemon juice or vinegar to a milk product (e.g., skim milk or cream).

Nutrition: Lycopene
Lycopene is a pigment that helps give red fruits and vegetables, such as tomatoes, their color. Lycopene may help heart health by boosting the body’s natural antioxidant defenses.

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