Low Fat Spaghetti Bolognese
Indulge in a guilt-free twist on a classic Italian favorite with this Low Fat Spaghetti Bolognese recipe, perfect for those seeking a healthier yet flavorful meal option. Crafted with nutrient-rich whole wheat spaghetti and lean ground turkey, this dish reduces fat content while delivering hearty, satisfying flavors. A medley of finely diced vegetables—onion, carrot, and celery—pairs beautifully with a rich tomato-based sauce, infused with aromatic dried oregano and basil. The sauce simmers to perfection, enhancing its depth of taste with a splash of low-sodium broth and a touch of tomato paste for added richness. Ready in under an hour and customizable with fresh parsley and Parmesan for garnish, this recipe is a wholesome, delicious option for weeknight dinners. Ideal for health-conscious foodies in search of a low-fat yet comforting pasta dish!
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Recipe Information
Ingredients
- 300 grams Whole wheat spaghetti
- 400 grams Lean ground turkey (at least 93% lean)
- 1 teaspoon Olive oil
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 400 grams Canned crushed tomatoes (no added sugar)
- 1 cup Low sodium chicken or vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 2 tablespoons Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the spaghetti. Set aside.
In a large non-stick skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced carrot, and diced celery to the skillet. Cook for another 4-5 minutes, stirring often, until the vegetables begin to soften.
Push the vegetables to one side of the skillet and add the lean ground turkey. Cook until the turkey is browned, breaking it apart with a wooden spoon, about 5-6 minutes.
Stir in the canned crushed tomatoes, chicken broth, tomato paste, dried oregano, dried basil, salt, and black pepper. Mix everything well to combine.
Reduce the heat to low and let the sauce simmer, uncovered, for 20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the Bolognese sauce over the cooked whole wheat spaghetti. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 29.3 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3386 mg | 72% | |
*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.
