Turkey Bolognese over zucchini and carrot ribbons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey Bolognese over zucchini and carrot ribbons

Dairy-Free, Gluten-Free, Mediterranean, Spicy, Paleo, Diabetes-Friendly, Lean & Clean, Soy-Free, Carb-Conscious

2 Servings, 450 Calories/Serving

20 Minutes

Skip the carbs and try this delicious paleo version of spaghetti Bolognese. Made with crisp-tender vegetable ribbons and our house-made sauce, it’s ready in just 20 minutes.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)
  • Sun Basket Bolognese sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
Chef's Tip

Make It Ahead
You can cook the spicy turkey Bolognese (Step 2) up to 1 day ahead. Let the Bolognese cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the Bolognese, adding 1 to 2 tablespoons water as needed to loosen it. Meanwhile, prep and cook the zucchini and carrot ribbons (Steps 1 and 3).

Nutrition per serving

Calories: 450, Protein: 26g (52% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 400mg (17% 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the zucchini and carrot ribbons

  • Trim the ends from the zucchini. Lay the zucchini flat; 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 carrots and zucchini 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 a 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.

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.