Pasta Bolognese

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This tastes-like-you-cooked-it-all-day sauce is perfect tossed with linguine. It also freezes well and can be ready in minutes with a quick thaw in the microwave.

See More: 20-Minute Pasta Recipes

Pasta Bolognese
Prep: 3 minutes, Cook: 12 minutes

1 (13.25-ounce) package whole-grain linguine (such as Ronzoni Healthy Harvest)
2 (4-ounce) links hot turkey Italian sausage
Olive oil-flavored cooking spray
1 pound 93% lean ground beef
1 cup chopped onion
1 (8-ounce) package button mushrooms, chopped
1 tablespoon finely chopped fresh rosemary
1 (28-ounce) can petite diced tomatoes, undrained
1/2 cup fat-free evaporated milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Grated Parmesan cheese (optional)

1. Cook pasta in a large Dutch oven according to package directions, omitting salt and fat; drain, return to pan, and keep warm.
2. While pasta cooks, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, beef, and onion; cook 2 minutes, stirring to crumble; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes or until browned.
3. Stir in tomatoes; reduce heat, and simmer, uncovered, 3 minutes. Stir in milk, pepper, and salt; cook 2 minutes. Add sauce to pasta, tossing well. Sprinkle with cheese, if desired. Yield: 8 servings (serving size: 1 1/2 cups).

CALORIES 324; FAT 9.4g (sat 2g, mono 4g, poly 3.1g); PROTEIN 23.9g; CARB 43.6g; FIBER 7.2g; CHOL 47.3mg; IRON 3.7mg; SODIUM 444mg; CALC 81mg

See More: The Best Cooking Light Recipes of 2010

Serve with Shaved Fennel Salad
Prep: 8 minutes

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups thinly sliced fennel bulb (about 2 bulbs)
1 (10-ounce) package Italian-blend salad greens (about 8 cups)
1/3 cup loosely packed celery leaves, coarsely chopped
1/2 cup shaved fresh Parmesan cheese

1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add fennel, greens, and celery leaves; toss well. Add cheese, and toss gently. Yield: 8 servings (serving size: 1 1/2 cups).

CALORIES 110; FAT 7.3g (sat 1.7g, mono 4.1g, poly 1.2g); PROTEIN 4.6g; CARB 8.3g; FIBER 3.2g; CHOL 5mg; IRON 1mg; SODIUM 251mg; CALC 154mg

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