We've deconstructed the cheeseburger and turned it into a pasta for the whole crew! It's made even better with a side of Parmesan crusted zucchini rounds. These will be your new favourite way to sneak more veggies onto your plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk/Lait)
Beef Broth Concentrate
Parmesan Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut zucchini into 1/2-inch rounds. Thinly slice chives. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until onions soften, 2-3 min. Add garlic puree and beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add cavatappi, broth concentrate, 1/2 tsp salt and 2 cups water (dbl both for 4 ppl) to the pot with the beef. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring often, until pasta is tender and most of the water has been absorbed, 12-15 min.
While the pasta cooks, add zucchini and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange the zucchini in a single layer, then sprinkle with Parmesan. Roast, in the middle of the oven, until tender-crisp, 10-12 min.
Add ketchup, sour cream, Dijon and cheddar cheese to the pot with the pasta. Season with salt and pepper. Stir until cheese melts.
Divide pasta between plates, then sprinkle chives over top. Serve zucchini rounds alongside.