Some of my best (and easiest) recipes over the last few months have come from Real Simple. Every recipe I’ve tried includes only a few ingredients, most of which I already have in the kitchen.
Since I haven’t included anything foodie-related in a while, I thought I would share one of my new favorite recipes out of August’s issue (which has an extensive section on easy meals).
This is the kind of thing that’s good the first night, but great the next day. I think the white wine and basil flavors really start to come out once it’s been sitting in its own juices for a while.
12 ounces fettuccine (3/4 box)
2 tablespoons olive oil
1 pound ground turkey
Kosher salt and pepper
2 cloves garlic, chopped
1 1/2 pounds beefsteak tomatoes (about 3), chopped
1/2 cup dry white wine (such as Sauvignon Blanc)
1 small zucchini, coarsely grated
3/4 cup fresh basil leaves, torn
Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes.
Add the garlic and cook for 1 minute. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.
Remove from heat and fold in the zucchini and basil. Serve over the pasta.