Ground Beef & Veggie Gemelli
with Creamy Tomato Sauce & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Jam-packed meat and veggies, this pasta recipe is a winner for winter hunger pangs. It’s so simple to make, it’s got Easy Prep written all over it! Brown a generous helping of ground beef, and load in thinly sliced zucchini and pre-chopped kale. The sauce holds together with tomato paste, cream and a zippy zappy blend of lemon, black olives and peppers. Toss half the grated cheese in with the gemelli and the other half on top.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 100g Chopped kale
- 50g Diced onions
- 1 Zucchini (green, yellow or heirloom)
- 225g Gemelli
- 15ml Tomato paste
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 8g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
17 g
Sodium
630 mg
Total Carb
98 g
Sugars
8 g
Protein
48 g
Fibre
8 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Quarter the zucchini lengthwise; thinly slice.
Cook the vegetables & beef
In a large pan, heat a generous drizzle of oil on medium. Cook the onion, garlic and tomato paste, stirring frequently, 30 sec. to 1 min., until fragrant and dark red. Add the beef*, zucchini and kale; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
To the pan of vegetables and beef, add the cream, pasta and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until slightly thickened. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add ½ the cheese; stir well.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
