NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

1 oz pappardelle pasta

0.5 cup tomato puree

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 tsp olive oil

1 clove garlic

0.25 tsp dried oregano

0.25 tsp fennel seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground turkey to the skillet along with the fennel seeds, dried oregano, and red pepper flakes. Brown the meat, breaking it into small crumbles with a wooden spoon.

• 4

  Stir in the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables have softened.

• 5

  Add the minced garlic and cook for 1 minute until fragrant, then pour in the tomato puree.

• 6

  Season the sauce with sea salt and black pepper, then reduce the heat and simmer for 10 minutes.

• 7

  Toss the cooked pasta into the skillet with the ragu, adding a splash of the reserved pasta water to help the sauce coat the noodles.

• 8

  Serve immediately topped with grated parmesan cheese and freshly chopped parsley.