Wednesday, August 13, 2008

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.