Recipe: Summer pasta bolognese #cooking #recipe #mealplanning

What better way to combine the summer time abundance of zucchini and tomatoes with a crisp, refreshing Chardonnay than in my summer pasta bolognese! Surprisingly light yet, hearty this recipe will quench your pasta-loving thirst without adding to your waistline.

Recipe: Summer pasta bolognese
Credit: my recipe was inspired by Real Simple Magazine's Summer Pasta Bolognese, Issue August 2008

1lb 100% whole wheat linguine (or your favorite pasta)
1 1.25lb package of ground turkey breast
1/4 C minced onion (I use sweet yellow onions)
2 cloves garlic, finely minced (or 1 tsp crushed garlic)
1 C mushrooms, chopped
1/2 C white wine (Savignon Blanc, Pinot Grigio, Chardonnay)
1/2 C chicken stock 
1/2 tsp Kosher salt
1/4 tsp black pepper, freshly cracked
3 C zucchini, washed, peeled, grated, and left at room temperature for the moisture to evaporate, approximately 4 hours
2- 15oz cans (approximately 2 C) Organic diced tomatoes with Italian herbs in tomato juice (any diced tomatoes you have on hand will work, or even fresh tomatoes from your garden)
1/4 C fresh basil, chopped

Heat a 6 qt. dutch oven over medium high heat for 3-4 minutes. Add 2 T extra virgin olive oil. Let heat 1-2 minutes until it just starts to smoke. Add turkey breast. Breaking up turkey with a wooden spoon, let it brown and cook completely through. Remove turkey from dutch oven, setting it aside in a bowl.

Place your dutch oven back on the stove. Add 2 T extra virgin olive oil and let heat 1-2 minutes until it just starts to smoke. Add onions, mushrooms, garlic. Saute until onions become translucent and mixture begins to caramelize, approximately 4-5 minutes. Carefully and slowly add in white wine. Bring to a boil, scrapping up all the caramelization off the bottom of your pot, over high heat and let wine reduce, approximately 3-4 minutes. It will almost complete evaporate.

Add chicken stock, salt, pepper, zucchini, tomatoes, and basil. Stir to thoroughly combine. Once your Bolognese comes to a boil, place the lid on your pot, reduce heat to low, and let cook 1 hour, stirring every 20 minutes. Be sure to taste your Bolognese and adjust your salt and pepper to your liking.

In the last 20 minutes of cooking time for your Bolognese, heat a large stockpot (8-10 qt) 3/4 full of water over High heat. Once it comes to a rolling boil (15-18 minutes), add 1/4 C Kosher salt and stir to dissolve. Add your pasta and cook according to directions on box, approximately 7-9 minutes. Turn off heat, drain pasta and add the pasta to your Bolognese, coating every strand.


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