Summer Turkey Bolognese
with Basil and Zucchini
We've put a summer twist on this Italian classic by adding turkey and zucchini. Together, these ingredients create an incredible depth of flavour for this delicious sunny day pasta!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
170 g
Spaghetti
(Contains Wheat)
7 g
Basil
200 g
Zucchini
113 g
Baby Heirloom Tomatoes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
56 g
Basil Pesto
(Contains Milk)
1 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Oil*
2 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve tomatoes.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, garlic puree and Italian Seasoning. Cook, breaking up turkey into smaller pieces, until cooked through, 4-5 min.** Add zucchini. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
While turkey cooks, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. When done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
Add pesto, tomatoes, reserved pasta water and vinegar to turkey mixture. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.
Add spaghetti, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to sauce. Remove pan from heat, then stir until spaghetti is coated.
Divide turkey bolognese between bowls. Sprinkle with remaining Parmesan. Tear basil over top.
