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    Home » Recipes » Pasta

    Published: Jun 5, 2014 · Updated: Aug 19, 2014

    White Turkey Ragu

    Low Carb spaghetti tossed in a white ragu sauce with crumbled ground turkey breast and fresh parmesan is a dish that is perfect for the whole family!

    White Turkey Ragu 2

    As I was jogging on the treadmill the other day, the Rachel Ray show was on so the natural thing to do while burning calories was to watch a cooking show! She was making this great looking pasta dish that of course I wanted to replicate! A pasta dish with a white ragu sauce! Yum! This also gave me a great excuse to use my Parmesan rind that I have been saving for such an occasion! Score! It was also my very first fennel experience, and I like it!

    This came out amazing, and I may or may not have had seconds 🙂

    I hope you enjoy this pasta dish as much as I did!

    White Turkey Ragu ( I made slight adaptations to the original recipe to fit my own taste buds 🙂 )

    Serves 6-7

    You Need:

    - 1 lb low carb spaghetti ( I use Dreamfields)

    - 3 tbs extra virgin olive oil

    - ½ fennel bulb chopped ( save some of the leaves for garnish)

    - 2 teaspoon fennel seeds

    - 1 celery stalk chopped finely

    - 4 garlic cloves minced

    - 1 sweet onion chopped

    - ½ cup of pasta water

    - 1.5 cup unsalted chicken stock

    - 1 cup fat free half n half

    - 1 Parmesan rind

    - 1 lb extra lean ground turkey breast

    - salt and pepper

    - fresh Parmesan to top pasta

    Directions:

    In a large heavy bottom sauce pan ( such as a Dutch oven), heat oil on medium high heat and add fennel seeds.

    Add turkey and brown for about 5-7 minutes.

    Add fennel bulb, onion, garlic, and celery to pot and partially cover with lid to let vegetables soften ( about 8 minutes)

    Remove lid and add the liquids ( chicken stock and half n half) and the parmesan rind. Reduce heat to medium low and let simmer for 20 minutes.

    White Turkey Ragu 1

    While the sauce is simmering, cook pasta per instructions on box. Don't forget to salt the water!

    Drain pasta while reserving ½ cup of pasta water.

    Add pasta water to sauce and the pasta itself.

    Toss the pasta with the sauce to make sure it is mixed thoroughly.

    Remove the parmesan rind and discard.

    It's all ready to serve! Garnish with fennel leaves and fresh parmesan! I paired mine with a side salad to add some extra veggies to the meal!

    Enjoy!

    White Turkey Ragu 3

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    Reader Interactions

    Comments

    1. Nutmeg Nanny says

      June 08, 2014 at 10:25 am

      What a great way to use up ground turkey!

      Reply
    2. Samantha says

      June 07, 2014 at 9:40 pm

      I love white sauces so I bet this would be epic!

      Reply
    3. Renee - Kudos Kitchen says

      June 07, 2014 at 9:09 am

      I'm sure this is quite delicious. I'd surly have seconds, too 😉

      Reply
    4. Lana @ Never Enough Thyme says

      June 06, 2014 at 8:06 pm

      I've never heard of white ragu before, but I certainly like the idea! Definitely have to try this asap.

      Reply
    5. Ginny McMeans says

      June 06, 2014 at 3:13 pm

      Love the fennel in the recipe. Thanks!

      Reply
    6. comfortablydomestic says

      June 06, 2014 at 1:08 pm

      Delicious looking ragu! Don't you just love running on the treadmill and watching food inspiration at the same time?

      Reply
      • [email protected] says

        June 06, 2014 at 1:11 pm

        I do actually! Cooking is like a science to me and most of the time I am too focused on how they are making something that I don't get too hungry! lol I'm weird I know ;). Thank you for the kind words!

        Reply
        • comfortablydomestic says

          June 06, 2014 at 1:29 pm

          Amanda...you are my people!

          Reply
    7. ashley says

      June 06, 2014 at 12:59 pm

      I would definitely have seconds..or maybe thirds...of this!! Looks awesome!

      Reply
    8. The Food Hunter says

      June 06, 2014 at 11:26 am

      Sounds delicious

      Reply
    9. ecavalla says

      June 06, 2014 at 10:52 am

      I love pasta so much, and this recipe is calling my name!

      Reply
    10. claire @ the realistic nutritionist says

      June 06, 2014 at 10:05 am

      Oh I love the white ragu! Never had it, look so good!

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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