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Spaghetti Bolognese With Zucchini

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Spaghetti Bolognese With Zucchini Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
509
Calories from Fat
126
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
58mg
19%
Sodium
391mg
16%
Total Carbohydrates
65g
22%
Dietary Fiber
12g
48%
Sugars
17g
Protein
33g
Calcium
122mg
12%

Number of servings: 4

Calories per serving: 509

Preparation time: 25 min

Total time: 60 min

Ingredients

Nonstick cooking spray

1 tbsp olive oil

2 garlic cloves, minced

1 cup chopped onion

12 cup chopped celery

1 cup chopped carrots

34 lb ground beef (10% fat)

2 cups sliced mushrooms

1 (14 12-oz) can diced tomatoes, no salt added

12 (6-oz) can tomato paste, no salt added

1 tbsp Worcestershire sauce

1 tsp oregano

14 tsp salt

13 cup milk

5 cups thinly sliced zucchini

8 oz whole-wheat spaghetti pasta, cooked according to directions without salt or fat

14 cup Parmesan cheese

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add garlic, onion, celery, and carrots. Sauté 2 to 3 minutes.

2. Add ground beef and stir 3 to 4 minutes until meat is cooked through.

3. Add mushrooms and cook 1 minute.

4. Add tomatoes, tomato paste, Worcestershire sauce, oregano, and salt. Bring to a boil. Cover. Reduce heat to simmer and cook 25 minutes.

5. Add milk, cover, and cook 10 more minutes.

6. In another pan, steam zucchini slices until tender.

7. Serve zucchini with hot pasta and top both with meat mixture. Sprinkle cheese on top.

Makes 4 servings.

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