Low Fat Tagliatelle Bolognese
Savor the comforting flavors of Italian cuisine with this Low Fat Tagliatelle Bolognese, a lighter take on the classic dish without sacrificing taste. Made with whole wheat tagliatelle and lean ground turkey, this recipe swaps out higher-fat ingredients for healthier options, ensuring a guilt-free indulgence. A rich medley of finely chopped vegetables—onion, carrot, celery—and aromatic herbs like oregano and basil create a flavorful, hearty sauce that’s simmered to perfection with diced tomatoes and low-sodium chicken broth. This easy-to-make recipe pairs balanced nutrition with satisfying warmth, perfect for a weeknight dinner or meal prep. Garnished with fresh parsley for a burst of vibrant color, it’s everything you love about Bolognese with none of the compromise.
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Recipe Information
Ingredients
- 250 g Tagliatelle (whole wheat, to reduce fat)
- 300 g Lean ground turkey
- 2 tsp Olive oil (extra virgin)
- 1 medium Onion (finely chopped)
- 1 medium Carrot (finely diced)
- 1 stalk Celery (finely diced)
- 2 cloves Garlic (minced)
- 400 g Canned diced tomatoes (no added salt)
- 2 tbsp Tomato paste
- 200 ml Low-sodium chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- Black pepper (freshly ground, to taste)
- Salt (optional, to taste)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt (optional) and cook the whole wheat tagliatelle according to package instructions until al dente. Drain and set aside.
In a large nonstick skillet, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Increase the heat to medium-high and add the lean ground turkey. Break up the meat with a wooden spoon or spatula and cook until no longer pink, about 5-6 minutes.
Stir in the canned diced tomatoes, tomato paste, and low-sodium chicken broth. Mix well to combine.
Season the mixture with dried oregano, dried basil, black pepper, and salt (if using). Stir to blend the flavors.
Reduce the heat to low, cover the skillet, and let the Bolognese sauce simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasoning if needed. Add a splash of additional broth if the sauce becomes too thick.
Divide the cooked tagliatelle among serving plates. Spoon the low-fat Bolognese sauce over the pasta.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 27.8 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2415 mg | 51% | |
*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.
