Tuesday, January 22, 2013

Penne with Turkey Ragu

The Hubs and I were on a hunt for a new dinner recipe   I feel that we've been stuck in the same rotation of meals for the past few weeks.  We stumbled upon this recipe and decided to give it a try.  The picture looked delicious and best of all, its healthy!  The original recipe called for pappardelle pasta.  However, I couldn't find it in my grocery store.  I opted for a whole wheat penne pasta instead.  It came out great!  There's plenty for leftovers too!  Enjoy!




  • 1 pound(s) pappardelle pasta  (I used whole wheat penne pasta)
  • 2 medium carrots, halved
  • 1 medium onion, quartered
  • 2 garlic cloves, peeled
  • 2 teaspoon(s) olive oil
  • 1 1/4 pound(s) ground turkey
  • 1/2 teaspoon(s) crushed rosemary
  • 1/4 teaspoon(s) pepper
  • 1/2 cup(s) dry white wine (optional)
  • 1 jar(s) (24 to 26 oz) marinara sauce
  • Grated Parmesan (I used Kraft reduced fat parmesan)

  • directions

    Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

    Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 4 minutes or until tender.

    Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.

    Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.

    Read more: Pappardelle with Turkey Ragu - Woman's Day 

    No comments:

    Post a Comment