Summer Pasta Bolognese

Are you up to your ears in tomatoes and zucchini yet?  If you are, kudos to you for having a green thumb and hey, any pointers?  Because mine is black... 

 

I made this recipe at least three times last summer when I had a CSA share with Bergefurd's Farm.  I did not rejoin their CSA this year because they got rid of half shares and frankly, we struggled to use all of our produce last year when the harvest was abundant.  However, I decided at the last minute (ie: less than two weeks ago) to join a different CSA Summer Share with Cedarmore Farm.  It's run by an Amish family using organic methods and I've loved reading their blog online.  They did a cute "meet the animals" series where they wrote a story about each animal on the farm, their name and role.  There's something very feel-good to me knowing these little details about where my food comes from.  I pick up our first share a week from today and can't wait to cook with all the fresh veggies and enjoy succulent, sweet fruits!

 

This healthy sauce was so easy to make and I love how this sauce has a boost of veggie nutrition.  I can only imagine how wonderfully delicious and rewarding it would be to make this meal with all home-grown produce! 

One Year Ago: White Chocolate Strawberry Parfait - My kind of dessert: easy and light!

Two Years Ago: Chocolate Peanut Butter Cookie Treats

Summer Pasta Bolognese

Ingredients

• 12 ounces fettuccine or spaghetti (3/4 box)
• 2 Tbsp. olive oil
• 1 pound ground turkey
• kosher salt and pepper
• 2 cloves garlic, minced
• 1 1/2 pounds beefsteak tomatoes (about 3), chopped or 28 oz. canned diced tomatoes, drained
• 1/2 cup dry white wine or vermouth
• 1 small zucchini, coarsely grated
• 1 carrot, grated
• 3/4 cup fresh basil leaves, torn
• parmesan cheese, for serving

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes. Fold in the carrot and zucchini and simmer for 10 more minutes, stirring occasionally.
3. Remove from heat and stir in basil. Serve over the pasta and garnish with parmesan cheese.

 Source: Real Simple as adapted by and seen on Christine's Cuisine