Low Fat Fettuccine Bolognese
Transform your weeknight dinner routine with this delicious Low Fat Fettuccine Bolognese, a lighter take on the classic Italian favorite. Featuring tender fettuccine coated in a rich, flavorful sauce made with lean ground turkey, aromatic garlic, and a medley of finely chopped vegetables, this recipe is a healthier way to indulge in comfort food. The addition of crushed tomatoes, tomato paste, and a blend of dried herbs creates a perfectly balanced and robust sauce, while a sprinkle of fresh parsley adds a pop of brightness. Ready in under an hour, this low-fat dish is perfect for family dinners or meal prepping, and optional grated Parmesan elevates it to a restaurant-worthy delight. Whether you're looking for a heart-healthy pasta recipe or a lighter twist on Bolognese, this dish delivers on taste without the guilt!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 1 tbsp Olive oil
- 1 lb Lean ground turkey
- 1 medium Onion, finely chopped
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 3 cloves Garlic cloves, minced
- 2 tbsp Tomato paste
- 28 oz Canned crushed tomatoes
- 1 cup Low sodium chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh Parmesan cheese, grated (optional for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the onion, carrot, and celery to the skillet, and cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes.
Add the garlic and cook for another minute until fragrant.
Add the lean ground turkey to the skillet, breaking it up with a spoon, and cook until browned and cooked through.
Stir in the tomato paste and cook for about 2 minutes.
Add the crushed tomatoes, chicken broth, dried oregano, dried basil, salt, and pepper. Mix well to combine.
Bring the mixture to a gentle simmer. Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked fettuccine to the sauce and toss until the pasta is well coated with the Bolognese sauce.
Remove from heat. Stir in the fresh parsley.
Serve the Low Fat Fettuccine Bolognese in bowls, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 53.9 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1307 mg | 101% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6070 mg | 129% | |
*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.
