Turkey Spaghetti Bolognese
with Zucchini & Parmesan
- Wheat
- Milk
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 chicken sausage, tender broiled zucchini, 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.
Ingredients
1 unit
Zucchini
1 tablespoon
Italian Seasoning
10 ounce
Ground Turkey
6 ounce
Spaghetti
(Contains: Wheat)
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.
• Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Broil until browned and softened, 5-7 minutes. TIP: Watch carefully to avoid burning.
• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break up chicken into pieces!) or turkey* for sausage.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain and set aside.
• While pasta cooks, stir crushed tomatoes, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage. Season generously with salt (we used 1⁄2 tsp; 3⁄4 tsp for 4) and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
• Stir sour cream and 1⁄2 TBSP butter (1 TBSP for 4 servings) into pan with sauce until melted and combined. Add zucchini and drained spaghetti; toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Sprinkle with Parmesan and serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some found it delicious, while others wanted more depth. Try adding garlic, onion, or extra Italian seasoning for richer taste 🍲.
- Ease of prep: Easy to make and a great comfort food for weeknight meals. Pairs well with a side salad.
- Suggestions: Consider grating zucchini instead of slicing to avoid mushiness. Adding sautéed mushrooms or a splash of red wine enhances flavor.
- Leftovers: Generous portions provide plenty of leftovers for two people, with enough to serve up to four.
Reviews from our home cooks
Easy to make, good flavors. This is one of my favorite pasta dish. Enough for 4 people. Lots of left overs if for 2 people.
The sliced zucchini gets too mushy so I actually grate it.
It needs cream and more depth to the sauce! Maybe some tomato paste, beef stock instead of chicken, and some red wine
Delicious and my 9 year old, picky daughter loves it.
Great comfort food for a weeknight meal. We paired with a salad.
Added some tomato paste; doubled Italian Spices and doubled sour cream & Chicken Stock Concentrate.
Thought the sauce needed some garlic ? Maybe garlic powder? Maybe because we subbed ground turkey as the protein.
I didn't get sausage with this dish it was Turkey and there was no recipe. But, it was still good.
We got the wrong card, so it was a bit confusing to make, but in the end, it did taste good.
Sauce could use more flavor, possibly some onion & garlic at least.
