Heart-Healthy Penne Bolognese
Elevate your weeknight dinner routine with this **Heart-Healthy Penne Bolognese**, a wholesome twist on a comforting classic! Packed with **lean ground turkey**, **whole wheat penne**, and a medley of nutrient-rich vegetables like carrots, celery, and red bell pepper, this recipe delivers both flavor and nutrition. The rich, savory sauce comes together with no-added-salt diced tomatoes, aromatic garlic, and a blend of heart-friendly spices, simmered to perfection. A light dusting of **Parmesan cheese** and a sprinkle of fresh parsley complete this satisfying dish. Ready in about an hour and serving up to six, this low-sodium, high-fiber recipe is perfect for anyone seeking a healthier version of traditional Italian fare without compromising on taste. Perfect for family dinners, meal prepping, or cozy nights in, this **healthy bolognese recipe** is sure to become a favorite!
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Recipe Information
Ingredients
- 12 ounces Whole wheat penne pasta
- 2 tablespoons Olive oil
- 1 pound Lean ground turkey
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 1 medium Red bell pepper, chopped
- 28 ounces Diced tomatoes, no added salt
- 2 tablespoons Tomato paste
- 1 cup Low-sodium chicken or vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoons Red pepper flakes
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and the whole wheat penne pasta. Cook according to package instructions until al dente. Drain and set aside.
In a large non-stick skillet or saucepan, heat the olive oil over medium heat. Add the ground turkey and cook, breaking it into smaller pieces, until browned and cooked through, about 5-7 minutes.
Add the chopped onion, garlic, carrots, celery, and red bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the diced tomatoes, tomato paste, and broth. Add the oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Stir in the fresh parsley. Taste and adjust seasoning if necessary.
Serve the sauce over the cooked whole wheat penne pasta. Sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 61.6 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 6168 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
