Cellentani Pasta Bolognese and Zucchini

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Cellentani Pasta Bolognese and Zucchini
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
681
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories681 kcal(32 %)
Protein30.2 g(31 %)
Fat21.3 g(18 %)
Carbohydrates91 g(61 %)
Author of this recipe:

Ingredients

for
4
Ingredients
2
2
3 tablespoons
250 grams
8 sprigs
Pepper (to sprinkle)
1
500 grams
Cellentani pasta

Preparation steps

1.

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.