Variation On A Classic Dish

Cellentani Pasta Bolognese and Zucchini

Name: Cellentani Pasta Bolognese and Zucchini
Total time: 30 min
Yield: 4
Ingredients: 2 onions; 2 garlic cloves; 3 Tbsps olive oil; 8 ozs mixed Ground meat (beef, pork or veal); 8 stalks thyme; 8 ozs Diced tomatoes (canned); salt; peppers (to sprinkle); 1 zucchini; 18 ozs Pasta (such as cellentani or elbow macaroni)

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

Calories:

681

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	681 kcal	(32 %)
Protein	30.2 g	(31 %)
Fat	21.3 g	(18 %)
Carbohydrates	91 g	(61 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 2 onions; 2 garlic cloves; 3 Tbsps olive oil; 8 ozs mixed Ground meat (beef, pork or veal); 8 stalks thyme; 8 ozs Diced tomatoes (canned); salt; peppers (to sprinkle); 1 zucchini; 18 ozs Pasta (such as cellentani or elbow macaroni)

How healthy are the main ingredients?

Pasta olive oil onion garlic clove thyme salt

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Preparation steps

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 pasta 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.