Summer Pasta Bolognese

From REAL SIMPLE Magazine, served here with Pioneer Woman's Fresh Green Beans and garlic toast.

12 oz. fettucine (3/4 package)

2 T. olive oil

1 lb. ground turkey

salt and pepper

2 cloves garlic, chopped

1 1/2 lb beefsteak tomatoes (about 3), chopped

3/4 c. dry white wine I used chicken broth instead

1 small zucchini, grated

3/4 c. fresh basil leaves, torn

1. Cook the pasta according to directions.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes.

3. Add the garlic a nd cook for 1 minute. Add the tomatoes and wine/broth and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.

4. Remove from heat and fold in the zucchini and basil. Serve over pasta.

Makes 4 servings.

This was SO delicious and flavorful. The ground turkey was super tasty, too.