Protein Boost | Beef & Spaghetti Aglio e Zucchini-Oh
with Grana Padano & Snappy String Pea Salad
Cooking time
10 minutes
Servings
4
Calories
830 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. Trying to get your kids to eat more veggies? We’ve got some grate ideas! Ever-slurpable strands of spaghetti are gently perfumed with garlic, while grated zucchini slides in seamlessly, adding more mass to each mouthful. A saucy coating of cream and Grana Padano cheese keeps it all approachably simple. Echo the subtle green in a side salad that’s crisp and snappy with string peas and curly leaf lettuce tickled by a lip-smacking sweet cider vinaigrette.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g String peas (sugar snap peas or snow peas)
- 1 Green zucchini
- 1 Head of curly leaf lettuce
- 60ml Sweet Cider vinaigrette
- 340g Spaghetti
- 120ml Heavy cream
- 50g Grana Padano (contains rennet)
- 15ml Minced garlic
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Grater
Oil
Salt & pepper (S&P)
Large pan
Total Fat
41 g
Saturated Fat
17 g
Sodium
250 mg
Total Carb
74 g
Sugars
8 g
Protein
44 g
Fibre
5 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, grate the zucchini. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until tender. Add the cream and S&P. Cook, stirring occasionally, 1 to 2 min., until slightly reduced.
Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. Halve the string peas crosswise on an angle. In a large bowl, combine the lettuce, string peas, vinaigrette and S&P.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Combine the pasta
To the pan of sauce, add the pasta, beef, ½ the cheese and ¼ of the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
