Turkey & Vegetable Bolognese
From:Campbell's Kitchen
Prep: 25 minutes
Cook: 25 minutes
Serves:8
Ingredients:
1 teaspoon olive oil
1/2 pound ground turkey
1 large onion, finely chopped (about 1 1/2 cups)
4 large carrots, diced (about 3 cups)
2 zucchini, diced (about 3 cups)
1 small eggplant, peeled and diced (about 3 cups)
2 cloves garlic, chopped
3 cups Prego® Heart Smart Roasted Red Pepper Italian Sauce
1 package (16 ounces) whole grain rigatoni or penne pasta, cooked and drained, reserving 1/2 cup pasta water (8 cups)
2 tablespoons grated Parmesan cheese
Directions:
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.
Add the onion, carrots, zucchini, eggplant and garlic to the saucepot and cook for 10 minutes or until the vegetables are tender, stirring often.
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.
Toss the turkey mixture with the pasta. Sprinkle with the cheese.
Nutrition Information
Calories 364, Total Fat 7g, Saturated Fat 2g, Cholesterol 22mg, Sodium 428mg, Total Carbohydrate 61g, Dietary Fiber 10g, Protein 18g, Vitamin A 166%DV, Vitamin C 12%DV, Calcium 9%DV, Iron 19%DV