Description
Meghan Markle’s Zucchini Bolognese is a delicious, vegetable-forward twist on the classic Italian meat sauce, featuring slow-cooked zucchini that breaks down into a rich, flavorful base. Served with rigatoni and fresh Parmesan, this recipe offers a comforting and lighter pasta dish perfect for a hearty meal.
Ingredients
Scale
Vegetable Sauce
- 1 tbsp. extra-virgin olive oil
- 1 medium white onion, finely chopped
- 5 medium zucchini, finely chopped
- 1 chicken bouillon cube
- 1/2 cup water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Pasta
- 3/4 lb. rigatoni
Finishing Ingredients
- 1 cup finely grated Parmesan cheese, plus more for serving
- Juice of 1/2 lemon
- Pinch of crushed red pepper flakes
- Fresh basil leaves, for serving
Instructions
- Heat the oil and sauté onions: In a large pot over medium heat, heat the extra-virgin olive oil. Add the finely chopped white onion and cook, stirring frequently, until the onion is softened and translucent, about 7 minutes.
- Add zucchini and simmer: Stir in the finely chopped zucchini along with the chicken bouillon cube and 1/2 cup of water. Season with kosher salt and freshly ground black pepper to taste. Reduce the heat to low and cover the pot. Let the zucchini cook slowly, stirring often, until it breaks down and becomes mushy, approximately 4 hours. This slow cooking melds the flavors and creates a rich, vegetable-based sauce.
- Cook the rigatoni: Meanwhile, bring another large pot of water to a boil and season with salt. Add the rigatoni and cook, stirring occasionally, until al dente according to the package instructions. Drain the pasta well when done.
- Combine pasta and sauce: Add the drained rigatoni to the pot with the zucchini sauce. Stir in 1 cup of finely grated Parmesan cheese, the juice of half a lemon, and a pinch of crushed red pepper flakes. Toss everything well so the pasta is fully coated in the flavorful sauce.
- Serve: Divide the zucchini bolognese pasta among shallow bowls or plates. Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy!
Notes
- The long cooking time for zucchini allows it to break down and develop deep flavors, making it a great meatless alternative for traditional Bolognese.
- You can substitute chicken bouillon with vegetable bouillon for a vegetarian version, but this recipe is not strictly vegetarian due to the bouillon cube.
- Adjust the crushed red pepper flakes according to your desired spice level.
- Fresh basil leaves add a bright herbal aroma that complements the richness of the sauce.
- This dish pairs well with a crisp green salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Zucchini Bolognese, Meghan Markle, vegetarian pasta, rigatoni recipe, healthy Italian dish, summer zucchini recipes
