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Bolognese sauce, a staple of Italian cuisine, has captivated the hearts and palates of food lovers around the globe. Traditionally made with ground meat, onions, tomatoes, and a medley of herbs, this rich and hearty sauce is often served atop a bed of pasta, making it a comfort food favorite. The classic recipe, however, can be quite heavy and not suitable for everyone, especially those seeking lighter, more health-conscious options.

Zucchini Bolognese with Pasta

Discover the delicious world of Zucchini Bolognese Delights, a healthy twist on the classic Italian dish. This recipe highlights fresh zucchini and colorful vegetables, keeping it light yet packed with flavor. Perfect for various dietary preferences, you can use whole grain or gluten-free pasta. Enjoy the rich taste of Bolognese sauce while embracing a more nutritious approach. Dive into this flavorful adventure and elevate your mealtime with wholesome ingredients!
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Ingredients
  

2 medium zucchinis, finely diced

1 medium onion, chopped

3 cloves garlic, minced

1 carrot, grated

1 red bell pepper, diced

1 can (15 oz) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

1 tablespoon olive oil

Salt and pepper, to taste

12 oz whole grain or gluten-free pasta

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Prepare the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add the pasta once the water is boiling, and cook it according to package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside, reserving about half a cup of the starchy pasta water for later use.

    Sauté the Vegetables: In a large skillet, warmly heat the olive oil over medium heat. Once heated, add the chopped onion and minced garlic. Sauté these aromatics for about 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent, and the garlic releases its fragrant aroma.

      Add the Other Veggies: Next, stir in the grated carrot and diced red bell pepper into the skillet. Allow them to cook for an additional 3-4 minutes, stirring frequently, until the bell pepper begins to soften, adding a colorful crunch to your dish.

        Incorporate Zucchini: Carefully add the finely diced zucchini to the skillet. Sauté everything together for about 5-6 minutes, or until the zucchini is tender yet maintains some structure—be cautious not to overcook it. Season the mixture with salt and pepper to taste at this point.

          Create the Sauce: Pour in the crushed tomatoes along with the tomato paste, dried oregano, dried basil, and red pepper flakes. Stir the mixture well to combine all the ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low. Allow it to simmer for approximately 15 minutes, stirring occasionally. If the sauce becomes too thick for your liking, feel free to add a splash of the reserved pasta water to reach your desired consistency.

            Combine with Pasta: After the sauce has thickened and the flavors have beautifully melded together, introduce the cooked pasta into the skillet with the zucchini Bolognese sauce. Gently toss everything together, ensuring that the pasta is generously coated with the delicious sauce. Taste and adjust the seasoning with additional salt or pepper if necessary.

              Serve: Dish up your Zucchini Bolognese pasta onto plates or into bowls. For a finishing touch, garnish each serving with fresh basil leaves and a light sprinkle of grated Parmesan cheese, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                  - Presentation Tips: To enhance the visual appeal, consider serving in colorful bowls and adding a few fresh basil leaves on top alongside the Parmesan. A drizzle of olive oil can also add a nice finishing touch!