Recipes and Links

Light and Lemony Turkey or Chicken Bolognese


The photo shows zucchini noodles instead of pasta. Barb L

Serves: 4-6

Ingredients:

1Tbsp Flying Olive Butter, Tuscan Herb, or Lemon Extra Virgin Olive Oil or a Combination, plus more for finishing the dish

4 ounces pancetta or 4 slices of bacon, finely diced

1 yellow onion, finely chopped

2 garlic cloves, minced

2 tsp dried oregano

A small pinch of crushed red pepper flakes

1 ½ pound ground turkey, or 2-3 chicken or turkey sausages cut from their casings.(Note: Carefully choose the flavors of turkey or chicken sausages you use as they can clash with the other spices)

1 heaping Tbsp of tomato paste

½ cup dry white wine

1 cup Greek yogurt (I used plain soy yogurt due to allergies—it worked great!)

1 lemon, zested (about 1 tsp zest)

Salt

1 pound pasta or 2-3 medium spiralized zucchini

½ cup freshly grated Parmesan or pecorino cheese, plus extra for serving, if desired

Directions:

If using traditional pasta, bring a large pot of water to boil over high heat. If using zucchini, spiralize it now and place on paper towels in a bowl or plate to drain any excess water.

In a large high-sided sauté pan, heat the Flying Olive EVOOO of Choice over medium heat. Swirl the oil to coat the pan. Add the pancetta/bacon and cook, stirring occasionally, until it begins to crisp around the edges, about 4 minutes. (If using bacon, there will be extra fat. Pour off all but 1 Tbsp or so.) Add the onions, garlic, oregano, and pepper flakes and cook, stirring occasionally, until the onions are softened, about 5 minutes.

Raise the heat to high and add the turkey or chicken. Cook, stirring often, to break up the meat. It should begin to brown in about 5 minutes. Add the tomato paste and stir for about 1 minute. Add the wine and simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat, stir in the yogurt and lemon zest, and gently simmer, about 5 minutes. Check the seasoning and set aside.

For pasta: Salt the pasta water and stir in the noodles. Cook until al dente, about 1 minute less than the package directions. Stir occasionally. Drain the pasta, reserving about 1 cup of the cooking water. Pour the pasta on top of the Bolognese sauce, Drizzle with oil and cheese and toss to combine over medium heat. If the pasta looks dry, add some of the cooking water. Serve.

For zucchini noodles : Cut the zucchini noodles a few times into 8-10” pieces. Add the zucchini noodles to the hot pasta sauce. Toss to coat. Let cook for about 2-3 minutes until the zucchini has barely started to wilt. Drizzle with oil and cheese, toss to combine. Serve.

Submitted by Barb L.