Fast Ground Beef & Yellow Zucchini Spaghetti
with Fresh Basil & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
880 /serving
Rushed for time? Spaghet about it! This pasta dish puts you in the fast lane for a flavourful, fulfilling supper that you’ll be forking down in 10 minutes. Go hearty and homey with ground beef, by browning it in garlicky, peppery seasonings, along with grated yellow zucchini that melts right into the mix. Tomato sauce and cream give it the rich lustre of rosée, with fresh basil leaves and grated Grana Padano cheese for a fine finish.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 1 Bunch of basil
- 1 Yellow zucchini
- 225g Spaghetti
- 100ml Tomato sauce
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Grater
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
14 g
Sodium
810 mg
Total Carb
96 g
Sugars
9 g
Protein
47 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Grate the zucchini. Pick the basil leaves off the stems; roughly chop the leaves.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the beef & make the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef* and zucchini; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the tomato sauce, cream and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened.
Combine the pasta
To the pan of sauce, add the pasta, ⅔ of the basil and the cheese. Cook, stirring frequently, 1 to 2 min., until the pasta is coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining basil. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
