Turkey Bolognese Pasta, Roasted Squash + Arugula Salad

Roasted veggies are a great compliment to any dish and you have plenty to choose from - squash, zucchini, broccoli, cauliflower, potatoes, asparagus, carrots... I can go on! This arugula salad is also a staple in my house 1. another easy side 2. I love arugula. Enjoy!

Serves 2-4 Prep: 25 minutes Cook: ~50 minutes SUPPLIES - Large sauté pan - Measuring cups and spoons - Chef's knife - Large sauce pan (to cook pasta) - Colander - Sheet pan (for veggies) - Large mixing bowl (for salad) - Cheese grater

IN THE KITCHEN - Ground turkey 1 pound - Olive Oil 2 tablespoons - Garlic; minced 4 cloves - Dried oregano 1 tablespoon - Red pepper flakes 1/2 teaspoons - Crushed tomatoes; 28 ounce can 1 - Tomato paste 2 tablespoons - White wine 1 cup - Salt and pepper - Ground nutmeg 1/2 teaspoon - Basil; julienned 1/2 cup + - Heavy cream 1/4 cup - Egg noodles 12 ounces - Parmesan cheese; grated 1/2 cup + - Butternut squash 1 large - Baby arugula 4 cups - Lemon juice; fresh 1 - Olive oil drizzles - Butternut squash;1" pieces 1 large - Baby arugula 4 cups - Lemon juice; fresh 1 lemon - Olive oil drizzles - Salt and pepper LETS COOK Roasted Squash 1. Pre heat oven to 375. 2. Use a silicone sheet mat or olive oil to grease your sheet pan; add cut up squash in a single layer. 3. Drizzle with olive oil and mix with your hands. 4. Bake for 40-45 minutes; tossing half way through. Turkey Bolognese and Pasta 1. Heat sauté pan over medium heat; add olive oil and let it get hot. 2. Add ground turkey; breaking up as it browns. 3. Stir in oregano, red pepper flakes and garlic. Pour in wine and stir everything together. 4. Add crushed tomatoes, tomato paste, a teaspoon each of salt and pepper. Let simmer for 12 minutes. 5. Boil a large pot full of water for the egg noodles. I add a splash of olive oil and dash of salt. 6. Cook noodles as directed on packaging. Once drained pour the noodles back into the pot, add some olive oil and stir as this prevents the noodles from sticking together. 7. Finish off the bolognese sauce by adding nutmeg, basil, heavy cream and grated parmesan; stir. Simmer again for 10 minutes. 8. Add noodles to sauce when you are ready to serve. 9. Top with more basil and parmesan 😊 Arugula Salad 1. Add arugula to mixing bowl, drizzle with olive oil and add lemon juice. 2. Sprinkle with salt and pepper. Toss to combine. Tag me in your photos or story - I'd love to hear what you think! @diginwithekelsey | hello@diginwithkelsey.com




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