Pork Sausage Spaghetti Bolognese

Name: Pork Sausage Spaghetti Bolognese Lightning Prep
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 1 unit Zucchini; 6 ounce Spaghetti; 9 ounce Italian Pork Sausage; 1 tablespoon Tuscan Heat Spice; 14 ounce Marinara Cup; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

Lightning Prep

Recipe Development TeamPublished on April 13, 2020

4.5

(11.2K customers rated)

Get Free Steak + 10 Free Meals

A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add bites of Italian pork sausage, tender zucchini ribbons, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly spaghetti cloaked in this flavor-boosted bolognese? We thought so.

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

1 unit

Zucchini

6 ounce

Spaghetti

(Contains: Wheat)

9 ounce

Italian Pork Sausage

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3515 kJ

Calories840 kcal

Fat40 g

Saturated Fat15 g

Carbohydrate82 g

Sugar11 g

Dietary Fiber6 g

Protein39 g

Cholesterol105 mg

Sodium1750 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Large Pot

•Strainer

•Large Pan

Instructions

Bring a large pot of salted water to a boil. Wash and dry all produce. Mince garlic. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into thin ribbons, rotating as you go, until you get to the seedy core; discard core.

Once water is boiling, add spaghett to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

While pasta cooks, remove sausage from casing; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds.

Add marinara to pan with sausage mixture, then reduce heat to medium. Simmer until flavors meld and sauce is slightly reduced, 3-4 minutes.

Add spaghetti, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4)to pan with sauce. Toss to thoroughly combine. Separate zucchini ribbons with your hands, then stir into pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.