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20 minutes

Fresh Conchiglie & Ground Beef

with Wilted Greens & Grana Padano

Cooking time

20 minutes

Servings

2/4

Calories

710 /serving

Showcase deliciously fresh conchiglie at dinnertime this week. We love how this large seashell-shaped pasta has the perfect form for scooping up any ingredient you combine it with. Boil it to al dente—it’s best with a little chew left in it—and toss with browned herb- and shallot-seasoned ground beef and wilted leafy greens. Drop in some grated Grana Padano for a touch of formaggio, and in a speedy 20 minutes you’ll celebrate copious plates of pasta fastah!

We will send you:

  • 250g Ground beef
  • 120g Baby greens (baby spinach or kale)
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 12g Beef demi-glace
  • 225g Fresh conchiglie pasta
  • 25g Grana Padano (contains rennet)
  • 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large pan
Strainer
Salt & pepper (S&P)
Oil
Total Fat
29 g
Saturated Fat
11 g
Sodium
1820 mg
Total Carb
68 g
Sugars
3 g
Protein
46 g
Fibre
6 g
Preparation
a picture
Mise en place
Bring a medium pot of salted water to a boil. Halve, peel and thinly slice the shallot. Mince the garlic. Combine in a small bowl.
a picture
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Sauté the shallot and garlic, 1 to 2 min., until fragrant. Add the beef*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
a picture
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 4 to 6 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
a picture
Wilt the spinach
Meanwhile, to the pan of beef, add the spinach and S&P. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
a picture
Combine the pasta & serve
To the pan of beef and spinach, add the pasta, demi-glace and ½ the cheese. Gradually add the reserved cooking water until you achieve your desired consistency. Cook, stirring frequently, 1 to 2 min., until the pasta is heated through and combined. Divide the pasta between your plates. Garnish with the remaining cheese. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.