05 05
YIELD
6 servings
ACTIVE
4 minutes
TOTAL
15 minutes
1 LB PAPPARDELLE PASTA
2 MEDIUM CARROTS, HALVED
1 MEDIUM ONION, QUARTERED
2 CLOVES GARLIC, PEELED
2 TSP OLIVE OIL
1¼ LB GROUND TURKEY
½ TSP CRUSHED ROSEMARY
¼ TSP PEPPER
½ CUP DRY WHITE WINE (OPTIONAL)
1 JAR (24 TO 26 OZ) MARINARA SAUCE
SERVE WITH: GRATED PARMESAN
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 desired; 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.
Baby arugula, sliced red onion and cucumber salad
CALORIES 562 TOTAL FAT 14G SATURATED FAT 3G CHOLESTEROL 77MG SODIUM 661MG
TOTAL CARBOHYDRATES 78G DIETARY FIBER 7G PROTEIN 29G
