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Nicks pick beef bocconcini sun dried tomato cavatappi - Extra large standard

Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi

with Leafy Greens & Zucchini

750 cals

25 mins

Description

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s curl up with some cozy pasta curls this week. Loosely coiled cavatappi are the perfect choice of noodle to scoop up a full-bodied, meaty sauce. Begin with Italian-spiced ground beef and plentiful veg, like zucchini and leafy greens, which you’ll add to a creamy rosée base boosted by sun-dried tomatoes. With morsels of bocconcini for a bright finish, you’ve found just the right fit for a winter evening with the famiglia.

Contains:

Milk, Sulphites, Wheat

Ingredients

for 4 servings

  • 510g Ground beef

  • 120g Baby greens (baby spinach or kale)

  • 2 Garlic cloves

  • 2 Zucchini (green, yellow or heirloom)

  • 200ml Tomato sauce

  • 30g Sliced sun-dried tomatoes

  • 340g Cavatappi pasta

  • 50g Mini bocconcini

  • 90ml Heavy cream

  • 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Nutrition

Total fat

31g

Saturated Fat

14g

Sodium

1010mg

Total carbs

77g

Sugar

7g

Protein

43g

Fibres

7g

Recipe Instructions

Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi - Step #1 Cook the beef
Step 1: Cook the beef
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, roughly chop the spinach. Small-dice the zucchini. Quarter the bocconcini; toss with a drizzle of olive oil and S&P. Mince the garlic.
Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi - Step #3 Boil the pasta
Step 3: Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking.
Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi - Step #4 Cook the vegetables
Step 4: Cook the vegetables
Meanwhile, to the pan of beef, add the zucchini. Cook, stirring frequently, 2 to 3 min., until beginning to soften. Add the spinach and cook, stirring frequently, 1 to 2 min., until wilted. Add ⅓ of the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant; season with S&P. Transfer to a bowl and reserve the pan.
Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi - Step #5 Make the sauce
Step 5: Make the sauce
In the same pan, heat a generous drizzle of olive oil on medium. Add the remaining garlic and spices. Sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes, tomato sauce, cream and S&P. Cook, stirring occasionally, 2 to 3 min., until the flavours have combined.
Nick’s Pick | Beef, Bocconcini & Sun-Dried Tomato Cavatappi - Step #6 Combine the pasta & serve
Step 6: Combine the pasta & serve
To the pan of sauce, add the pasta, beef and vegetables, and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the bocconcini. Bon appétit!