Hearty Spaghetti Bolognese with Zucchini Ribbons and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving-it’s quick, comforting and always hits the spot. This spaghetti Bolognese takes it up a notch with tender zucchini ribbons and a generous sprinkle of Parmesan. The rich meat sauce, made with ground beef and marinara, coats every strand of spaghetti perfectly.

Ready in under 30 minutes, this dish is perfect for busy weeknights when you want something hearty without the fuss. The zucchini ribbons add a fresh, slightly sweet contrast to the savory sauce, while Parmesan brings a nutty, salty finish. Get ready to twirl your fork into pure comfort!

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Peel and mince garlic. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into thin ribbons, rotating as you go, until you reach the seedy core; discard core.
2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in garlic and Tuscan Heat Spice; cook until fragrant, 30 seconds.
4. Add marinara sauce to the pan with the beef mixture, then reduce heat to medium. Simmer until flavors meld and sauce has slightly reduced, 3-4 minutes.
5. Add drained spaghetti, ¼ cup reserved pasta cooking water (½ cup for 4 servings) and 1 tablespoon butter to the pan with sauce. Toss to thoroughly combine. Separate zucchini ribbons with your hands, then stir into pasta until slightly softened, 1-2 minutes. Taste and season with salt and pepper. If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.
6. Divide pasta between bowls; top with Parmesan and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. You can also use short pasta like penne or rigatoni.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Can I make this vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or lentils and use a vegan Parmesan alternative.