Zucchini spaghetti with poultry bolognese

Name: Zucchini spaghetti with poultry bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Olive oil; 500 g Poultry minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Carrot; 1/4 collar Parsley; 2 stem(s) Thyme; 2 stem(s) Basil; 2 can(s) (850 ml each) chunky tomatoes; 200 ml Vegetable broth; 3 (approx. 600 g) Courgette; 50 g sliced parmesan; 7-10 Tbsp Beetroot Cress

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Olive oil
500 g Poultry minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Carrot
1/4 collar Parsley
2 stem(s) Thyme
2 stem(s) Basil
2 can(s) (850 ml each) chunky tomatoes
200 ml Vegetable broth
3 (approx. 600 g) Courgette
50 g sliced parmesan
7-10 Tbsp Beetroot Cress

Directions

1
Heat the oil in a pot. Sauté the minced meat for 3-4 minutes, turning, and season with salt and pepper. Peel and clean the carrot and cut it into small cubes, add it and steam for about 2 minutes. Wash herbs, shake dry and chop finely.
2
Add the herbs, tomatoes and stock to the mince, bring to the boil and simmer for about 10 minutes. Season again with salt and pepper.
3
Wash and clean the zucchini and cut them into thin strips with a julienne slicer. Put zucchini spaghetti in a sieve and pour boiling salted water over it, drain well. With the