Thursday, January 14, 2010

Confetti Bolognese

Ever since I had a gluten free turkey bolognese at a hip new restaurant that a hip friend of P's took us to, I've been wanting to make a more veggie-rific version. We were rushed the other night, so this recipe takes some shortcuts (using jarred pasta sauce), but it was delicious, soothing, and nutritionally quite complete.

Brown 1 lb. of ground turkey in a skillet with a touch of olive oil, salt, and pepper.

Add minced garlic, 2 chopped yellow summer squashes or zucchinis, 1 chopped red pepper, some sliced mushrooms, green onions, and fresh basil if it is available to you.

Season with more salt, pepper, and Italian spices. Add veggies and turkey to a pomodoro sauce--we used Trader Joes's 3 Cheese Pomodoro sauce. If you wanted to make your own, pomodoro is basically olive oil, garlic, basil, crushed tomatoes, a bit of salt, and a bit of sugar.

Serve over brown rice or whole wheat penne pasta, cooked al dente, and sprinkle with a salty, hard cheese such as romano or parmesan.

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