Rosemary Turkey and White Bean Ragù

Name: Rosemary Turkey and White Bean Ragù
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 0.5 pound ground turkey breast (lean); 1 can cannellini beans (rinsed and drained); 1 can crushed tomatoes; 1 cup carrots (diced); 0.5 yellow onion (medium, finely chopped); 2 clove garlic (minced); 1 tablespoon olive oil; 1 teaspoon dried rosemary (crushed); 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 4 ounce brown rice penne pasta (dry); 2 cup broccoli florets (fresh)

Tender ground turkey simmered in a fragrant rosemary tomato sauce with creamy cannellini beans, served over gluten-free penne with steamed broccoli.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $5.33/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Fiber
High-Protein
Low-Cholesterol
Low-Saturated-Fat
Low-Fat
Low-Sodium
Low-Sugar
Low-Calorie

Ingredients

0.5 pound ground turkey breast (lean)
1 can cannellini beans (rinsed and drained)
1 can crushed tomatoes
1 cup carrots (diced)
0.5 yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 tablespoon olive oil
1 teaspoon dried rosemary (crushed)
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
4 ounce brown rice penne pasta (dry)
2 cup broccoli florets (fresh)

Instructions

Bring a medium pot of salted water to a boil and cook the brown rice penne pasta for 9 minutes until al dente, adding the broccoli florets during the last 3 minutes of boiling, then drain both together.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped yellow onion, diced carrots, and ground turkey breast, breaking the meat apart for 6 minutes until the turkey reaches 165 degrees Fahrenheit and the vegetables soften.
Add the minced garlic, dried rosemary, salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the crushed tomatoes and rinsed cannellini beans. Bring to a simmer, reduce heat to medium-low, and let the ragù bubble gently for 12 minutes until thickened.
Ladle the rich turkey and white bean ragù over the warm pasta and steamed broccoli to serve.

Notes

Keep pasta and sauce together in meal prep containers so the pasta absorbs the savory rosemary tomato sauce.

Nutrition (per serving)

Calories: 490
Protein: 36 g
Carbohydrates: 68 g
Fat: 10 g
Fiber: 13 g
Sodium: 460 mg
Saturated Fat: 1.6 g
Sugar: 7 g
Cholesterol: 45 mg