We've put a spring twist on this Italian classic by adding turkey and zucchini. Together, these ingredients create an incredible depth of flavour for this delicious sunny day pasta!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Baby Heirloom Tomatoes
Parmesan Cheese, shredded(ContainsMilk/Lait)
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. While the water comes to a boil, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve tomatoes.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, garlic puree and Italian Seasoning. Cook, breaking up turkey into smaller pieces, until cooked through, 4-5 min.** Add zucchini. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.
While the turkey cooks, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. When done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.
Add pesto, tomatoes, reserved pasta water and vinegar to the turkey mixture. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.
Add spaghetti, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the sauce. Remove from heat and stir together until spaghetti is coated.
Divide turkey bolognese between bowls, then sprinkle remaining Parmesan over top. Tear the basil leaves over top.