1. For the sauce, in a large saucepan or Dutch oven heat oil over medium heat. Add celery, carrot, onion and garlic; cook and stir 10 minutes or until vegetables are very soft. Add turkey; cook and stir 5 minutes or until turkey is no longer pink.
2. Add tomatoes, oregano and basil; mix well. Bring to boiling; reduce heat to low. Simmer 20 minutes or until sauce is slightly thickened.
3. Meanwhile, cook pasta al dente according to package directions; drain. Set aside and keep warm.
4. Stir cottage cheese into sauce; cook just until heated through. Season with freshly ground pepper to taste. Spoon sauce on pasta, and serve.
- 6 g Total Fat
- 1.5 g Saturated Fat
- 15 mg Cholesterol
- 95 mg Sodium
- 50 g Carbohydrate
- 2 g Fiber
- 7 g Total Sugars
- 0 g Added Sugars
- 19 g Protein
Shop Ingredients
Nutritional Information
- 6 g Total Fat
- 1.5 g Saturated Fat
- 15 mg Cholesterol
- 95 mg Sodium
- 50 g Carbohydrate
- 2 g Fiber
- 7 g Total Sugars
- 0 g Added Sugars
- 19 g Protein
Directions
1. For the sauce, in a large saucepan or Dutch oven heat oil over medium heat. Add celery, carrot, onion and garlic; cook and stir 10 minutes or until vegetables are very soft. Add turkey; cook and stir 5 minutes or until turkey is no longer pink.
2. Add tomatoes, oregano and basil; mix well. Bring to boiling; reduce heat to low. Simmer 20 minutes or until sauce is slightly thickened.
3. Meanwhile, cook pasta al dente according to package directions; drain. Set aside and keep warm.
4. Stir cottage cheese into sauce; cook just until heated through. Season with freshly ground pepper to taste. Spoon sauce on pasta, and serve.