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Harvest Bolognese Pasta

Harvest Bolognese Pasta

with Baby Heirloom Tomatoes

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We've put a twist on this Italian classic by adding zucchini and fresh heirloom tomatoes. All the ingredients blend together to create an incredible depth of flavour!

Tags:Quick
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

113 g

Baby Heirloom Tomatoes

170 g

Spaghetti

(ContainsWheat/Blé)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

200 g

Zucchini

6 g

Garlic

½ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

7 g

Basil

2 tbsp

Italian Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

1 tbsp

Oil*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1000 kcal
Fat56 g
Saturated Fat18 g
Carbohydrate78 g
Sugar7 g
Dietary Fiber7 g
Protein48 g
Cholesterol115 mg
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, cut zucchini into 1/4-inch half-moons. Halve tomatoes. Peel, then mince or grate garlic.

2

Add spaghetti to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.

3

While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef, garlic and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add zucchini and cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.

4

Add pesto, tomatoes, reserved pasta water and vinegar to the beef mixture. (NOTE: Start with 1/4 cup pasta water and add more as needed, if dry.) Cook, stirring occasionally, until sauce thickens, 1-2 min.

5

Add spaghetti, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the sauce. Remove pan from heat. Toss to coat spaghetti. Season with salt and pepper.

6

Divide beef bolognese between bowls. Sprinkle with remaining Parmesan. Tear basil over top.