In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkey Bolognese with penne rigate, zucchini, and peas
Dairy-Free, Soy-Free, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
For the love of Bolognese, this rustic Italian dish is all about building flavor. Made with a hearty tomato- and meat-based sauce, it comes together quickly but tastes like it simmered on the stove for hours.
In your bag
- 10 ounces ground turkey
- 5 ounces penne rigate
- 1 organic zucchini or yellow squash
- Your choice of protein
- ½ cup organic mirepoix (onions - carrots - celery)
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- ½ cup organic peas
- 1 teaspoon red chile flakes (optional)
Nutrition per serving
Calories 570, Total Fat 15g (19% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 370mg (16% DV), Total Carb. 68g (25% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 41g
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.
Wash produce before use
Cook the penne
Bring a medium sauce pot of salted water to a boil. Add the penne and cook until just tender, 10 to 12 minutes. Drain and set aside. Meanwhile, prepare the Bolognese.
Prep the Bolognese ingredients
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- 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.
Start the 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-herb blend and tomato paste and cook until the herbs are fragrant and the tomato paste is caramelized, 1 to 2 minutes. Add the ground meat and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes.
Finish the Bolognese
To the pan with the meat mixture, add the zucchini and 1 cup vegetable broth [1¾ cups, saving the rest for another use]. Cook over medium-high heat, stirring occasionally, until the zucchini is just tender and the meat is cooked through, 2 to 3 minutes. Stir in the penne and peas and cook until heated 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.
Transfer the penne and Bolognese to individual bowls and serve.
- Fill a sauce pot with water for the penne.
- Time the penne.
- Measure the oil for the Bolognese.
- Time the Bolognese.