Jun 25, 2010

Summer Pasta Bolognese

Is your garden overflowing with so much zucchini that you don’t know what you are going to do with it?  Or do you want to sneak some more veggies into your kids food?   Well – this recipe is for you – and will not disappoint.   I LOVE this recipe – I could probably eat it every week all summer and not get tired of it – but I won’t do that – I need new content for the blog! :)   I used canned tomatoes this time – but it will be even better with freshly picked, ripe, juicy garden tomatoes. 
So yummy!


  • 12 ounces fettuccine (3/4 box)
  • 2 Tbsp. olive oil
  • 1 pound ground turkey
  • kosher salt and pepper
  • 2 cloves garlic, minced
  • 1 1/2 pounds beefsteak tomatoes (about 3), chopped or 28 oz. canned diced tomatoes, drained
  • 1/2 cup dry white wine or vermouth
  • 1 small zucchini, coarsely grated
  • 1 carrot, grated
  • 3/4 cup fresh basil leaves, torn
  • parmesan cheese, for serving


1. Cook the pasta according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium heat.

3. 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.

4. Add the garlic and cook for 1 minute.

5. 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.

6. Fold in the carrot and  zucchini and simmer for 10 more minutes, stirring occasionally.

7. Remove from heat and stir in basil. Serve over the pasta and garnish with parmesan cheese.


Source: adapted from Real Simple

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  1. this is on the top 5 lists of things that Christine makes that I LOVE.
    This is soo good and healthy that when she makes it I could eat it for day and still be satisfied.

  2. yum! i loveee putting sauteed zucchini in my pasta! perfect for summer time. looks great!