Penne Pasta Bolognese
1 onion, chopped
2 teaspoons olive oil
1 teaspoon Italian seasoning (dried basil, oregano, marjoram)
ground black pepper to taste
1 pound ground very lean turkey breast
1 jar low-sodium pasta sauce
8 oz box penne pasta
Cook the pasta according to package directions; drain in colander and reserve.
Chop the onion and saute in olive oil with the seasonings.
Add the ground turkey breast to the pan and cook until done (when it is firm and opaque). Transfer the turkey/onion mixture to a food processor and process until fine. This is the trick to working with turkey breast - it takes it from big clumps to more fine pieces as you would have if you used ground beef.
Place the turkey back in the pan and add the pasta sauce. Heat through.
We like to use a pasta sauce that has no added salt. Check out the Nutrition Facts Label for this one - it only has 25 mg of sodium per serving. Most commercial sauces have upwards of 600 mg of sodium per 1/2-cup serving!!
Look at how the ground turkey has a better texture after using the food processor. You can also use a blender.
Add pasta and heat through.
Place in bowl and top with a little shredded Parmesan and voila! Delicious lowfat meal!!
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.