Summer Turkey Bolognese

Tuesday was so nice outside! It was +19 for April in Sask! So I went for a run, enjoyed the sunshine and changed my meal plan to reflect something summery! Originally it was supposed to be Taco Tuesday (see my other post for my taco salad recipe) but I changed it up to a HelloFresh recipe. I can’t take credit for this one but I wanted to share this with you all as it is SO quick and easy and it tastes like summer! Its perfect for someone with a busy schedule as there isn’t to much prep work and it doesn’t take long.

Summer Turkey Bolognese with Basil and Zucchini by HelloFresh

for 4 people;

*disclaimer: so normally when you purchase HelloFresh, you get the ingredients that are pre-measured for your meal, so because I actually don’t subscribe, (thank you to my brother who gifts me the recipe cards) I have to determine my own sizing and portions so some ingredients I just wing it or I use a food scale- which I love)

Ingredients

  • 500g Ground Turkey
  • 340g Spaghetti
  • 400g Zucchini
  • 227g Baby Tomatoes
  • 7 cloves of garlic
  • 2 Tbsp Italian Seasoning
  • 2 Tbsp balsamic vinegar
  • 1/2 cup Pesto
  • 2 Tbsp butter
  • 1/2 cup to 1 cup Parmesan Cheese
  • 1.5 cup reserved pasta water
  • 14g Basil
  • Salt and Pepper to taste

Directions

  1. Wash and dry all produce. In a large pot, bring salted water to a boil. While the water comes to a boil, do the prep work: halve zucchini lengthwise and cut into 1/4 inch half moons. Halve tomatoes. Peel and mince or grate garlic.
  2. Once water is boiling, add spaghetti. Cook until tender- I like al dente. When done, reserve 1.5 cups of the pasta water and set aside. Drain spaghetti and set to the side.
  3. While spaghetti is cooking, heat a large non-stick pan over medium high heat. When hot, add 2 tbsp of EVOO. Add garlic, turkey and season with the Italian seasoning. Cook, breaking up turkey into smaller pieces, until browned. Add zucchini. Cook, stirring occasionally, until tender.
  4. To the turkey mixture, add pesto, tomatoes, balsamic vinegar and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly.
  5. To the sauce, add spaghetti, use 3/4 cup of the Parmesan cheese and add 2 Tbsp of butter. Remove from heat and stir together until spaghetti is coated.
  6. Divide the summer turkey bolognese between bowls. Sprinkle over the remaining Parmesan cheese and tear over basil leaves. Add salt and pepper to taste. Enjoy!
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