Beef, Bocconcini & Sun-Dried Tomato Cavatappi
with Leafy Greens & Zucchini
Cooking time
25 minutes
Servings
4
Calories
830 /serving
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 mini bocconcini for a luxe finish, you’ve found just the right fit for a November evening with the famiglia.
We will send you:
- 510g Ground beef
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 2 Green zucchini
- 200ml Tomato sauce
- 30g Sliced sun-dried tomatoes
- 340g Cavatappi pasta
- 100g 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)
Contains: Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Salt & pepper (S&P)
Oil
Total Fat
39 g
Saturated Fat
17 g
Sodium
1010 mg
Total Carb
79 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Cook the beef
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of 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.
Mise en place
Meanwhile, roughly chop the spinach. Small-dice the zucchini. Mince the garlic. Quarter the bocconcini. In a small bowl, combine the bocconcini, a drizzle of oil and S&P.
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 oil to prevent sticking.
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.
Make the sauce
In the same pan, heat a generous drizzle of 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.
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!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
