Ground Beef & Yellow Zucchini Fresh Tagliatelle
with Green Peas & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
Rushed for time? Get the long and short of it with ribbons of tagliatelle! This fresh 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, plus green peas. Tomato sauce and cream give it the rich lustre of rosée, with grated Grana Padano cheese for a fine finish.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 1 Yellow zucchini
- 225g Fresh tagliatelle
- 100ml Tomato sauce
- 30ml Heavy cream
- 25g Grana Padano (contains rennet)
- 150g Green peas
- 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
38 g
Saturated Fat
14 g
Sodium
1280 mg
Total Carb
84 g
Sugars
10 g
Protein
49 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Grate the zucchini.
Cook the beef & make the sauce
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 and cream; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until slightly thickened.
Boil the pasta & peas
Meanwhile, add the pasta and peas to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until the pasta is al dente and the peas turn bright green. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
To the pan of sauce, add the pasta, peas, cheese and ½ the reserved cooking water. 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. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
