Variation On A Classic Dish
Cellentani Pasta Bolognese and Zucchini
(2 votes)
(2 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
681
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(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
all recipes of this author
Ingredients
for
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)
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 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.