Protein Upgrade | ORGANIC Beef & Veggie Gemelli
with Creamy Tomato Sauce
Cooking time
20 minutes
Servings
2/4
Calories
1060 /serving
Jam-packed with meat and veg, this pasta recipe is a winner for winter hunger pangs. And it’s so simple to make. Generous ground beef, slices of heirloom zucchini and pre-chopped kale are contained in a creamy tomato sauce with a zippy zappy blend of lemon, black olive and pepper.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 120g Chopped kale
- 1 Heirloom zucchini
- 15ml Minced garlic
- 50g Diced onions
- 225g Gemelli
- 30ml Tomato paste
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 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
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
51 g
Saturated Fat
20 g
Sodium
650 mg
Total Carb
103 g
Sugars
9 g
Protein
55 g
Fibre
8 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Quarter the zucchini lengthwise; thinly slice crosswise.
Cook the vegetables & beef
- In a large pan, heat a generous drizzle of oil on medium.
- Add the onion, garlic and tomato paste. Sauté, 30 sec. to 1 min., until fragrant and dark red.
- Add the beef*, zucchini and kale; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
- To the pan, add the cream, pasta and ½ the reserved cooking water.
- Cook, stirring occasionally, 1 to 2 min., until slightly thickened.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Add ½ the cheese; stir well.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
