Lean turkey Bolognese pasta
561 kcal per person
36g Protein
66g Carbs
17g Fat
11g Fiber
Ingredients
- 7 fluid ounces water (210 ml)
- ½ cube vegetable bouillon
- ½ onion
- 3 tomatoes
- 1 tablespoon olive oil (15 ml)
- 3 ounces 99% lean ground turkey breast (84 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 tablespoon tomato paste (20 g)
- 3 ounces penne, whole wheat (84 g)
Preparing this recipe
- Dissolve the bouillon cube in boiling water and set aside.
- Chop the onion and cut the tomatoes into pieces.
- Heat the oil in a large skillet over medium heat. Add the ground turkey and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through. Add the onion and cook for 1 minute.
- Stir in the paprika, Italian seasoning, tomato paste, salt, and freshly ground black pepper. Cook for another minute, until fragrant.
- Add the tomatoes and prepared broth. Bring to a gentle simmer and cook for 10–12 minutes, until the sauce thickens and becomes rich.
- Meanwhile, cook the penne in a large pot of boiling salted water according to package directions until al dente.
- Drain the pasta and serve topped with the turkey bolognese.
Tip van FitChef
1. Finely dice a carrot or zucchini and cook it with the onion.
2. Let the sauce simmer uncovered for the last few minutes to thicken naturally.
3. Stir in 1 tablespoon balsamic vinegar at the end to enhance the richness of the sauce.
