In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Turkey Bolognese over zucchini and carrot ribbons
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 450 Calories/Serving
20 Minutes
Want a magical Bolognese on the table 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
- Your choice of protein
- 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 450, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 430mg (19% DV), Total Carb. 29g (11% DV), Fiber 8g (29% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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, Sesame.
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 your protein; cook the Bolognese
- Ground meat (including plant based): Cut a small corner from the ground meat 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 your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 4 to 5 minutes. Stir in the Bolognese sauce base and cook until the protein 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 Bolognese, and serve.
Kids Can!
- Pat the zucchini dry.
- Scrub the carrots.
- Sprinkle the vegetable ribbons with salt.
- Time the cooking.