
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkey Bolognese over zucchini and carrot ribbons
Lean & Clean, Paleo, Spicy, Carb-Conscious, Diabetes-Friendly, Gluten-Free, Dairy-Free, Mediterranean, Soy-Free
2 Servings, 440 Calories/Serving
20 Minutes
Want a magical paleo, gluten-free meal that’s ready in 20 minutes? We chop the mirepoix and make the sauce base for you so—presto!—dinner is ready in a flash.
In your bag
- 1 or 2 organic zucchini or yellow squash (about ¾ pound total)
- 2 organic carrots
- 10 ounces ground turkey
- ½ cup organic mirepoix (onions - carrots - celery)
- Sunbasket Bolognese sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
Nutrition per serving
Calories: 440, Protein: 26g (52% DV), Fiber: 8g (32% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 75mg (25% DV), Sodium: 440mg (18% DV), Carbohydrates: 29g (10% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep the zucchini and carrot ribbons
- Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.
- Peel or scrub the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons.
Transfer the zucchini and carrots to a colander and sprinkle lightly with salt. Let stand while you start the Bolognese.
2
Prep the turkey; cook the Bolognese
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix, season generously with salt, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Stir in the Bolognese sauce base and cook until the turkey is cooked through and the sauce is hot, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Cover to keep warm. Meanwhile, cook the vegetables.
3
Cook the zucchini and carrot ribbons
In another large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the zucchini and carrot ribbons, season with salt and pepper, and cook until the vegetables start to soften, 1 to 2 minutes. Remove from the heat.
Serve
Transfer the zucchini and carrot ribbons to individual bowls, top with the turkey Bolognese, and serve.
Kids Can!
- Pat the zucchini dry.
- Scrub the carrots.
- Sprinkle the vegetable ribbons with salt.
- Time the cooking.