ARCHIVE Fennel and Turkey Bolognese with Quinoa Pasta

Serves 4/ Change the flavor of this family classic simply by substituting a different sauce, such as puttanesca or roasted vegetable. Like most pasta dishes, this is wonderful with the addition of freshly grated Parmesan cheese.


2 tablespoons extra-virgin olive oil, divided 

1 yellow onion, diced

1 tablespoon fennel seeds

1 pound ground turkey

1 (25-ounce) jar roasted garlic marinara sauce (or your favorite flavor)

8 ounces quinoa or other whole-grain pasta spirals

1. Heat oil in a large, heavy skillet with lid over medium heat. Add onion and sauté until translucent, stirring frequently, about 8 minutes. Add fennel and stir 1 minute more. Add turkey and sauté until almost cooked through, breaking up clumps. Add marinara sauce and simmer, covered, 15 minutes. Remove from heat.

2. Meanwhile, bring a large pot of water to boil. Add pasta and cook al dente,
7–10 minutes (or per package instructions). Drain, mix into sauce, and serve immediately.

PER SERVING: 409 cal, 22g fat (10g mono, 6g poly, 5g sat), 93mg chol, 32g protein, 68g carb, 11g fiber, 161mg sodium

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