Turkey Bolognese

In case you haven't figured it out by now, I am a big fan of pasta. And why shouldn't I be? It's the perfect palette upon which to create a wide variety of tasty meals. I eat pasta probably too many times per week to be totally healthy, but I don't care. I love it and it loves me back. So there.

This dish is from my beloved, tattered Cooking Light recipe binder. It dates back to my college years, when my roommates and I all ate extraordinarily healthy all the time. We loved the subtle flavors, the slightly sweet sauce, and how the meal is light, yet filling. Plus, as college students, its cheapness to make was nothing to be sneezed at.

Turkey Bolognese (from Cooking Light)
-1 tablespoon olive oil
-1 cup chopped onion
-4 garlic cloves, minced
-12 ounces ground turkey breast
-1 tablespoon chopped fresh oregano (*or 1/2-3/4 tablespoons dried)
-1 tablespoon chopped fresh basil (*or 1/2-3/4 tablespoons dried)
-1 tablespoon chopped fresh parsley (*or 1/2-3/4 tablespoons dried)
-1 teaspoon salt
-1/2 teaspoon sugar
-1/2 teaspoon black pepper
-1 (14.5-ounce) can petite diced tomatoes, undrained
-1 (8-ounce) can no salt-added tomato sauce
-4 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
-1/4 cup (1 ounce) grated fresh Asiago cheese (*or parmesan)
**Optional: Add some veggies! Last night, I added a small bunch of leftover fresh spinach. I'd never done this before, but wow, what a good idea! Mushrooms or zucchini would be great additions to this dinner.**

1. Heat the oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Increase heat to medium-high.

2. Add turkey, and cook 4 minutes or until turkey is browned, stirring to crumble. Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil. Reduce heat, and simmer 10 minutes.

3. Stir in pasta; cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

Serves: 4 very generously
Calories: 447, Fat: 12.5g, Carbs: 53.9g, Protein: 29.7g