Cellentani Pasta Bolognese and Zucchini
Peel and dice the onions and garlic. Heat 2 tablespoons olive oil in a skillet, add the ground meat and cook until crumbly and no longer pink. Add the onions and garlic and cook, stirring occasionally until translucent. Strip the thyme leaves from the stems and add to the pan. Stir in the tomatoes, crushing them with a spoon and simmer 5-8 minutes all over medium heat.
Rinse, trim and thinly slice the zucchini. Heat the remaining olive oil in a skillet and saute the zucchini briefly.
Cook the cellentani according to package directions until al dente. Season the meat sauce with salt and pepper. Drain the pasta and toss with the meat sauce and zucchini and serve.