1 medium yellow squash, quartered lengthwise, sliced
1 jar (26 oz) marinara sauce
Instructions
Cook pasta as package directs. Meanwhile, put carrots and onion in foor processor; pulse until finely chopped
Heat oil in a large nonstick skillet. Add carrots, onion and mushrooms; cover and cook over medium-high heat, stirring often, 4 minutes or until almost tender.
Add turkey and cook, breaking up clumps, 3 minutes or until no longer pink. Stir in wine and squash; boil 1 minute.
Stir in marinara sauce; bring to boil. Reduce heat and simmer 2 minutes or until squash is tender. Pour over drained pasta; toss to mix.
Originally Submitted
2/1/2009
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You can add this Mushroom Bolognese recipe to your own private DesktopCookbook.
