AuthorMike EgrieCategory, DifficultyIntermediate
Spaghetti with Turkey Bolognese
Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 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
 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
 ¼ 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.

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.

Make it Gluten Free: Dependent on using a Gluten Free pasta.

Ingredients

 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
 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
 ¼ cup 2% reduced-fat cottage cheese

Directions

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.

Spaghetti with Turkey Bolognese
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