Turkey Bolognese with fusilli, zucchini, and peas

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

Turkey Bolognese with fusilli, zucchini, and peas

Mediterranean, Family-Friendly, Lean & Clean, Dairy-Free, Soy-Free, Gluten-Free

2 Servings, 520 Calories/Serving

25–40 Minutes

This turkey Bolognese comes together in about 30 minutes but tastes like it simmered on the stove for hours.

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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.
  • 5 ounces quinoa fusilli
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic zucchini or other summer squash
  • 10 ounces ground turkey
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • ½ cup organic peas
  • 1 teaspoon red chile flakes (optional)

Nutrition per serving

Calories: 520, Protein: 30g (60% DV), Fiber: 8g (32% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 0g, Saturated Fat: 2.5g (13% DV), Cholesterol: 75mg (25% DV), Sodium: 360mg (15% DV), Carbohydrates: 73g (24% DV), Total Sugars: 6g, 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

Cook the fusilli

Bring a medium sauce pot of salted water to a boil. Add the fusilli and cook until just tender, 10 to 12 minutes. Drain and set aside.
While the water heats and the fusilli cooks, prepare the turkey Bolognese.

2

Prep the turkey Bolognese ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • 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.

3

Cook the turkey Bolognese

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until caramelized, 1 to 2 minutes. Add the turkey and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes.
Add the zucchini and vegetable broth [1¾ cups broth] and cook, stirring occasionally, until the zucchini is just tender and the turkey is cooked through, 2 to 3 minutes. Stir in the fusilli and peas and cook until warmed through, 1 to 2 minutes.
Remove from the heat, season to taste with salt and pepper, and sprinkle with as many chile flakes as you like.

Serve

Transfer the fusilli and turkey Bolognese to individual bowls and serve.
Kids Can!
  • Time the fusilli.
  • Press the garlic (if you have a press).
  • Measure the garlic.