Zucchini Bolognese

AUSTIN KEARN

INGREDIENTS
1 tbsp. olive oil
onion, chopped
medium zucchini, chopped
1/2 c. water
bouillon cube
3/4 lb. rigatoni
juice of half lemon
1 c. grated Parmesan
pinch red pepper flakes
DIRECTIONS
  1. 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.
  2. Reduce heat to low and cover pot. Cook for 4 hours, stirring often, until the zucchini is falling apart. (It will be mushy, and that’s good!)
  3. When the sauce is almost ready, bring a large pot of boiling salted water to a boil. Add rigatoni and cook according to package instructions. Drain.
  4. Season sauce with salt and pepper, then stir in lemon juice, Parmesan and red pepper flakes. Serve immediately.

SOURCE: Delish

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