Low Fat Classic Pasta Bolognese
Indulge guilt-free with our Low Fat Classic Pasta Bolognese, a wholesome twist on the beloved Italian favorite! Crafted with tender lean ground turkey, vibrant vegetables like onion, carrot, and celery, and whole wheat spaghetti, this recipe delivers all the rich, comforting flavors of traditional Bolognese without the extra calories. Simmered in a savory blend of crushed tomatoes, low-sodium chicken broth, and aromatic herbs like basil and oregano, the sauce is perfectly balanced and hearty. Topped with optional Parmesan cheese and fresh parsley, it's a deliciously light yet satisfying meal, ideal for family dinners or midweek cravings. Ready in just over an hour, this healthier pasta recipe is proof that indulgence and wellness can go hand in hand! Perfect for those searching for "low-fat pasta recipes" or "healthy Italian meals."
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Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 1 pound Lean ground turkey
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 1 cup Low-sodium chicken broth
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt and cook the whole wheat spaghetti according to package instructions until al dente. Drain the pasta and set aside.
While the pasta is cooking, heat the olive oil over medium-high heat in a large skillet or Dutch oven.
Add the chopped onion, carrot, and celery to the skillet and sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the lean ground turkey to the skillet. Cook, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes.
Stir in the chicken broth, crushed tomatoes, and tomato paste. Mix well to combine and bring the mixture to a simmer.
Add the dried oregano, dried basil, salt, and black pepper. Stir to incorporate the seasonings.
Reduce the heat to low and cover the skillet. Allow the sauce to simmer gently for 20-30 minutes, stirring occasionally until it thickens and the flavors meld together.
Taste the sauce and adjust the seasoning if necessary.
Serve the Bolognese sauce over the cooked whole wheat spaghetti. If desired, sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.
Enjoy your low-fat pasta Bolognese!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 40.2 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4253 mg | 90% | |
*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.
