Quick Pasta Bolognese With Zucchini Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook meat with onions in large nonstick skillet on medium heat 7 min., stirring occasionally. Add zucchini; cook 5 to 6 min. or until meat is done and vegetables are crisp-tender, stirring frequently. Stir in pasta sauce and 1/2 cup cheese; cook and stir 2 to 3 min. or until heated through.
• Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with parsley and remaining cheese.

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

Steps:

• Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.
• Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.
• Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.
• Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.
• Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

Steps:

• Heat a large Dutch oven with the olive oil over medium-high heat. Add the ground beef with a liberal pinch of salt and cook until brown, about 4 minutes. Meanwhile, combine the carrots, celery and onions in a food processor and pulse to chop finely.
• With a slotted spoon, remove the browned meat from the pan and set aside. Add the vegetables to the pan with a large pinch of salt and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more. Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all the goodies into the sauce. Bring to a simmer and cook until reduced by about half. Then add the tomatoes, oregano, bay leaf, chile flakes and ground beef back in. Simmer for about 30 minutes.
• While the sauce is simmering, bring a large pot of salted water to a boil. When you have 5 minutes left for the sauce, drop the zucchini into the boiling water and give it a stir so it doesn't stick. When the noodles are cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain.
• Stir the zucchini noodles into the sauce to coat the noodles. Add the reserved pasta water, Parmesan, butter, olive oil and parsley and continue to mix. Once the butter is melted and everything is incorporated, remove from the heat and serve immediately.