Pasta Twists with Bolognese Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
This quick version of a pasta Bolognese is made with ground turkey rather than beef, for a lighter (but still tasty) recipe that thrown together for healthy family meal any night of the week.
Ingredients
2 tbsp. olive oil
1 large onion
3 clove pre-peeled garlic
1 1/2 tsp. dried rosemary
1/2 c. dry red wine
1 jar marinara sauce
1 package fully cooked Italian-style turkey meatballs
1/2 tsp. Freshly ground black pepper
1 lb. dried pasta twists like gemelli (pictured), caserecci, or rotelle
1 tbsp. unsalted butter
1 c. torn basil leaves
grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic, and rosemary and sauté 6 minutes, until softened. Pour in wine and cook until reduced by half, about 2 minutes.
Stir in marinara sauce, meatballs, and pepper and bring to a boil; reduce heat to low, cover, and simmer 15 minutes.
While sauce simmers, add pasta to the boiling water and cook according to package directions, or until al dente, 10 to 12 minutes. Drain and return pasta to pot and toss with butter until coated. Stir in a ladleful of sauce and half the basil and toss until coated. Put pasta on plates and spoon remaining meat sauce and basil over pasta. Serve with Parmesan cheese.
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