Entrée Pasta

Fettuccine with Turkey Ragu

This recipe came from the December 2010 issue of Food Network Magazine (http://www.foodnetwork.com/recipes/food-network-kitchens/fettuccine-with-quick-ragu-recipe/index.html).  Overall, I really liked it.  I used ground turkey rather than veal.  I also was a little “button happy” with my food processor and pretty much pureed the vegetables instead of just chopping them.  Still, the recipe came out great.  I calculated the Weight Watchers points and it came out to 8 points a serving.  Not bad for a pasta dinner!  The best part is there is 3 extra cups of the ragu to make stuffed peppers with.  That will be coming sometime next week…

A few pictures:

I think it looks pretty close to the one from the magazine:


I'm a middle school math teacher by day and a total food enthusiast by night.

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