Nick’s Pick | Carb-Wise: Ground Beef & Pesto Skillet
with Roasted Zucchini & Lemon-Feta Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
670 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Kill it with a skillet. It takes just a few deft moves and well-chosen ingredients to rock a rib-sticking supper while staying off the carbs. Ground beef sets the tone, browned with Mediterranean-minded spices, garlic and scallions, with a lift from leafy greens. Amp it up with basil pesto and a hit of lemon juice and zest. Complete the meal with roasted zucchini and a drizzle of lemon and feta vinaigrette for the finale.
We will send you:
- 250g Ground beef
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 2 Scallions
- 1 Lemon
- 2 Zucchini (green, yellow or heirloom)
- 45ml Basil pesto
- 60g Feta
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Milk
You will need:
Large pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
54 g
Saturated Fat
15 g
Sodium
680 mg
Total Carb
12 g
Sugars
5 g
Protein
35 g
Fibre
3 g
Preparation
Roast the zucchini
Preheat the oven to 450°F. Quarter the zucchini lengthwise; halve crosswise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 16 min., until tender and beginning to brown.
Mise en place
Meanwhile, zest and juice the lemon. Thinly slice the scallions. Mince the garlic.
Cook the beef & wilt the spinach
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and ½ the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the spinach and cook, stirring frequently, 1 to 2 min., until beginning to wilt.
Make the vinaigrette
Meanwhile, in a medium bowl, combine the cheese, ½ the lemon juice, 2 tbsp oil (double for 4 portions), the remaining spices and scallions, and S&P.
Make the skillet
Reduce the pan of beef to medium. Add the pesto, lemon zest, remaining lemon juice (start with ½ for a milder flavour), 2 tbsp water (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the beef and vegetables are coated.
Plate your dish
Divide the skillet and zucchini between your plates. Drizzle with the vinaigrette. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
