Turkey and Vegetable Bolognese
Recipe from Prego Italian Sauce

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 serving this dish.


Turkey and Vegetable Bolognese

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Servings: 8
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Spaghetti Bolognese, Turkey
 
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Ingredients
  • 1  tsp.
    olive oil
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  • 1/2  lb.
    ground turkey
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  • 1 
    large onion, finely chopped (about 1 1/2 cups)
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  • 4 
    large carrots, diced (about 3 cups)
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  • 2 
    zucchini, diced (about 3 cups)
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  • 1 
    small eggplant, peeled and diced (about 3 cups)
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  • 2  cloves
    garlic, chopped
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  • 3  cups
    Prego® Heart Smart Roasted Red Pepper Italian Sauce
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  • 1  pkg.
    (16 ounces) whole grain rigatoni or penne pasta, cooked and drained, reserving 1/2 cup pasta water (8 cups)
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  • 2  tbsp.
    grated Parmesan cheese
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Directions
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.
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. Cook for 5 minutes or until the mixture is hot and bubbling.
4.
Toss the turkey mixture with the pasta. Sprinkle with the cheese.

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