Love a good Bolognese pasta, but looking for something less heavy? This Turkey & Veggie Bolognese hits the spot without overdoing it!
One Friday night I had plans to make homemade meatballs and pasta. When it came time for dinner I was feeling a bit lazy. I knew my husband still would be craving meatballs…so I thought what can I make that’s quick but still delicious? Since my garden is overflowing with cherry tomatoes and basil and I could only make so many Caprese salads…I had lots to spare! With some leftover zucchini in the fridge I had everything to make a veggie pasta! That’s how my Turkey Bolognese was born and now it’s a family favorite for dinner.
I love throwing a pasta into our menu midweek, it helps keep me sane. This Turkey Bolognese is the perfect balanced meal, it’s filled with fresh summer veggies, lots of protein and just enough carbs to satisfy that craving! It will also leave you some left over calories (or points) for a glass of wine or two!
I’m keeping it simple and delicious with basic Italian ingredients in this dish. Salt & pepper are a given, fresh garlic, onion, crushed red pepper and Pecorino Romano (my favorite cheese for pasta). A touch of marinara (or homemade gravy), fresh summer tomatoes, zucchini, basil and of course we can’t forget the extra virgin olive oil!
Get to cooking, grab a glass of wine and enjoy!
Notes: I use 99% lean ground turkey, however you can use whatever % you prefer. For pasta I picked orecchiette but any noodle you want will work!
Turkey Bolognese is perfect for a weeknight dish or a Sunday family dinner!
Ingredients
- 1 lb ground turkey breast, 99% lean
- 2 teaspoons salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 3 teaspoons extra virgin olive oil
- 3 large cloves of fresh garlic, minced
- 1/2 cup white onion, chopped
- 10 ounces fresh zucchini, quartered and sliced in ¼” thick triangles
- 1 1/4 cups marinara sauce (store bought or homemade)
- 7 ounces fresh cherry tomatoes, halved
- 1/2 teaspoon crushed red pepper
- 10 ounces orecchiette pasta, raw
- 4 tablespoons Pecorino Romano cheese, grated (plus more for garnish)
- 3-4 large basil leaves, chiffonade
Instructions
- Bring a large pot of water to boil for the pasta.
- In a large nonstick skillet on high, heat the olive and garlic for 1 minute. Add the onion and cook on medium heat for 3 minutes until translucent. Turn heat back on high and add the turkey, cook for about 3 minutes. Break into small pieces with a wooden spoon. Add zucchini, 2 teaspoons salt, ¼ teaspoon black pepper and 1 teaspoon olive oil, cook for another 5 minutes, stirring occasionally.
- Meanwhile, add a generous amount of salt to the boiling water. Drop orecchiette and cook until al dente according to the package.
- Turn heat to medium-low and add marinara sauce, cover and simmer for 5 minutes. Add tomato, ¼ teaspoon black pepper, ½ teaspoon crushed red pepper and simmer another 5 minutes.
- When pasta is ready, reserve 1/3 cup of the water and drain. Remove sauce from heat, add pasta, extra water and stir. Top with cheese and basil, stir and serve.
Nutrition: Yield: 6 servings, Serving Size: 1.5 cups
Amount Per Serving: 8SP, Calories: 312 Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 48mg, Sodium: 864mg, Total Carbohydrate: 43g, Fiber: 3g, Sugars: 3g, Protein: 29g
