Protein Boost | Creamy Tortellini Florentine with Ground Beef
Fresh Tomato & Crushed Croutons
Cooking time
10 minutes
Servings
2/4
Calories
1120 /serving
When we say creamy, we mean creamy. The sauce is luxed up with mascarpone, entwined with wilted leafy greens and chopped tomato. Crushing croutons is a quick cheffy trick for adding extra intrigue to the consistency of a 10-minute pasta pleaser.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 50g Diced onions
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 1 Tomato
- 25g Croutons
- 350g Fresh three-cheese tortellini (contains lipase)
- 60ml Heavy cream
- 30ml Mascarpone
- 7.5g 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 pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
55 g
Saturated Fat
20 g
Sodium
1250 mg
Total Carb
109 g
Sugars
14 g
Protein
48 g
Fibre
7 g
Preparation
Sauté the spinach
- Bring a medium pot of salted water to a boil.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onions and garlic. Sauté, 2 to 3 min., until fragrant.
- Add the spinach and sauté, 1 to 2 min., until just wilted; season with ¾ of the spices and S&P.
Mise en place
- Meanwhile, small-dice the tomato. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Crush the croutons into crumbs.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- To the pan, add the mascarpone, cream and ½ the reserved cooking water.
- Reduce to medium and cook, stirring often, 1 to 2 min., until the cheese has melted.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Finish & serve
- To the pan, add the tomato; stir well.
- Divide the pasta between your plates.
- Garnish with the croutons. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
