Eggplant Zucchini Bolognese + Weekly Menu With amass Wheat Penne Pasta, Eggplant, Zucchini, Yellow Summer Squash, Chopped Onion, Olive Oil, Minced Garlic, Salt, Pepper, Lean pitch Beef, Tomato Puree, Italian Seasoning, Brown Sugar, Grated Parmesan Cheese
The ingredient of Eggplant Zucchini Bolognese + Weekly Menu
- 1 pound combine wheat penne pasta
- 1 eggplant small, peeled and cut into 1-inch pieces
- 1 zucchini medium, cut into 1/4-inch slices
- 1 yellow summer squash medium, cut into 1/4-inch slices
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound lean arena beef 90% lean
- 28 ounces tomato puree
- 1 tablespoon italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated Parmesan cheese
The instruction how to make Eggplant Zucchini Bolognese + Weekly Menu
Nutritions of Eggplant Zucchini Bolognese + Weekly Menu
calories: NutritionInformationcarbohydrateContent: 390 calories
cholesterolContent: 61 grams
fatContent: 35 milligrams
fiberContent: 7 grams
proteinContent: 10 grams
saturatedFatContent: 25 grams
sodiumContent: 2 grams
sugarContent: 770 milligrams
: 9 grams