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Beef and Zucchini Rigatoni

Beef and Zucchini Rigatoni

Beef and Zucchini Rigatoni

with Parmesan Blush Sauce

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This creamy, tomato-based blush sauce with ground beef and tender zucchini is a perfect, light and tasty pasta. This meal comes together quickly and is brightened up with fresh herbs!

Tags:

Quick

Allergens:

Milk

•Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

1 unit(s)

Zucchini

56 mL

Cream

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 tbsp

Tomato Sauce Base

¼ cup

Parmesan Cheese, shredded

1 tbsp

Italian Seasoning

170 g

Rigatoni

7 g

Parsley

Not included in your delivery

1 tbsp

Oil*

0.38 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories860 kcal

Fat39 g

Saturated Fat17 g

Carbohydrate86 g

Sugar13 g

Dietary Fiber10 g

Protein44 g

Cholesterol120 mg

Sodium1040 mg

Trans Fat1 g

Potassium1550 mg

Calcium250 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

Cook rigatoni

1

Add rigatoni to the boiling water.
Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 1/4 cup (1/2 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

Cook zucchini

2

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini.
Cook, stirring occasionally, until tender-crisp, 4-5 min.
Season with salt and pepper.
Transfer zucchini to a plate, then cover to keep warm.

Cook beef

3

Add 1/2 tbsp (1 tbsp) oil, then beef and half the Italian Seasoning (use all for 4 ppl) to the same pan.
Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Season with 1/4 tsp (1/2 tsp) salt and pepper.
Meanwhile, roughly chop parsley.

Make sauce

4

Add tomato sauce base to the pan with beef. Cook, stirring occasionally, until tomato sauce base is well-combined with beef mixture, 1-2 min.
Add crushed tomatoes, reserved pasta water and cream. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
Season with salt and pepper.

Assemble rigatoni

5

Add meat sauce, zucchini and half the Parmesan to the pot with rigatoni. Toss to combine.
Season with salt and pepper, to taste.

Finish and serve

6

Divide rigatoni between bowls.
Sprinkle with remaining Parmesan.
Sprinkle parsley over top.

Modularity step (under step 3)

7

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the turkey.**

Meal right image

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