I decided to make a lighter version with ground turkey and veggies, Greek yogurt, and serve it over a bit of quinoa, instead of tossed with pasta. (You could substitute whole wheat egg noodles, or brown rice if you like. But give quinoa a try!)
2 cups sliced mushrooms
1/2 onion, diced
1 Tablespoon olive oil
1/4 cup red wine (or more, and then drink some, whatever...glug... glug...)
1 cup shredded zucchini
1/2 pound Extra Lean ground turkey
1 cup marinara sauce
1/4 cup vegetable (or chicken/turkey) broth
2 Tablespoons Worcheshire sauce
1 cup low fat or non fat Greek yogurt
salt & pepper to taste
Optional - grated swiss, jack, or mozzarella cheese
Cook mushrooms and onion in olive oil in large skillet until tender; about 10 minutes.
Add the red wine to de-glaze the pan.
Add zucchini and cook for couple more minutes. Push veggies to outside edges of skillet.
Add ground turkey and cook through and browned.
Add marinara sauce, broth, Worcheshire sauce, and salt and pepper to pan and stir to combine.
Cook for 5-10 minutes, until reduced. (Add a bit more broth, if sauce is too thick)
Stir in yogurt until heated through.
Serve over cooked quinoa and top with a bit of shredded cheese, if desired. (with me, it is always desired!!)