Type what you have

Ingredients

• ✓ extra-virgin oil
• zucchini
• salt
• onion
• carrot
• celery
• ground beef
• garlic
• salt
• black pepper
• red wine
• tomato
• milk
• parmigiano-reggiano

Instructions

1. 1 Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.
2. 2 Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.
3. 3 Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.
4. 4 Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.
5. 5 Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ extra-virgin oil
• shell pasta
• leek
• broccoli
• vegetable broth
• butter bean
• nutritional yeast
• lemon juice
• garlic
• salt
• onion powder
• black pepper
• walnut

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Reserve 1 cup cooking water; drain shells.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek; cook until soft, 3 to 5 minutes, do not brown. Add broccoli and ¼ cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
3. 3 Meanwhile, combine butter beans, remaining ¼ cup vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons olive oil, garlic, salt, onion powder, and black pepper in a blender; blend until smooth.
4. 4 Add pasta and puréed butter bean sauce to broccoli in the skillet; toss to coat. Add reserved 1 cup cooking water, a few tablespoons at a time, if too dry. Divide among 4 bowls; top with walnuts.

By Bren