Zucchini Bolognese
Zucchini Bolognese
This recipe was giving to me YEARS ago by a neighbor!
Serves 4
Blue – 9
Purple – 3 (if you use whole wheat noodles)
Green – 9
- 1 Tbsp olive oil
- 1 onion, chopped
- 5 medium zucchini, chopped
- 1/2 cup water
- 1 chicken bouillon cube
- 8 oz rigatoni or penne
- juice of 1/2 lemon
- 1 cup parmesan cheese, grated
- pinch red pepper flakes
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In a large pot or dutch oven over medium heat, heat olive oil. Add onion and cook until soft, about 6 minutes. Stir in zucchini, water and bouillon cube. Season with salt and pepper
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Reduce heat to low and cover pot. Cook 4 hours, stirring often, until the zucchini is falling apart (it will be mushy, and that's good!)
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What the sauce is almost ready, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain. Season sauce with salt and pepper, then stir in lemon juice, Parmesan and red pepper flakes. Serve immediately.