 Fettuccine with Turkey Bolognese Sauce
Makes 6 servings
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Ingredients
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1
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teaspoon olive oil
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2
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carrots, chopped
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1
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small onion, chopped
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1
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rib celery, chopped
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1
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to 1-1/2 pounds lean ground turkey
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1/4
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cup dry red wine or chicken broth
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1
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jar (1 pound 10 ounces) RAGÚ® Light Pasta Sauce
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2
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tablespoons chopped fresh parsley
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1
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box (16 ounces) fettuccine, cooked and drained
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1. In 12-inch nonstick skillet, heat olive oil over medium heat and cook carrots, onion and celery, stirring frequently, 5 minutes or until tender. Add turkey and cook, breaking up with spoon, until turkey is thoroughly cooked. Stir in wine. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 3 minutes. Stir in Ragú Light Pasta Sauce and parsley; simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and ground black pepper. Serve over hot fettuccine.
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© Unilever
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Nutrients per Serving
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(1/6 of total recipe)
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Calories
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424
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Calories from Fat
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23 %
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Total Fat
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11 g
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Saturated Fat
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2 g
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Cholesterol
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69 mg
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Carbohydrate
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55 g
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Fiber
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3 g
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Protein
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69 g
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Sodium
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490 mg
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Dietary exchanges
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3 Starch
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2 Vegetable
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2 Meat
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1 Fat
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Printed
from fbnr.com
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