Rosy Beef and Zucchini Penne
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Rosy Beef and Zucchini Penne

Rosy Beef and Zucchini Penne

with Roasted Pepper Pesto

Short on time but longing for a delicious dinner? This pasta recipe is here to the rescue! Flavour bombs like roasted pepper pesto and grated Parmesan cheese do the heavy lifting to amp this blush sauce, while spinach and grated zucchini bring veggie wholesomeness.


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

Preparation Time15 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g


(Contains Wheat)

1 unit


56 g

Baby Spinach

56 mL


(Contains Milk)

¼ cup

Roasted Pepper Pesto

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

1 tbsp

Garlic Puree

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat42 g
Saturated Fat19 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber8 g
Protein43 g
Cholesterol130 mg
Sodium1140 mg
Trans Fat1 g
Potassium1100 mg
Calcium350 mg
Iron6.5 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.


Large Pot
Box Grater
Measuring Cups
Large Non-Stick Pan
Measuring Spoons


Cook pasta and prep

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.While pasta cooks, grate zucchini on the largest hole of a box grater.

Cook beef and zucchini

Heat a large non-stick pan over high heat.When hot, add beef to the dry pan. Season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.**Add zucchini. Cook, stirring often, until tender, 1-2 min.

Make sauce

Reduce heat to medium. Add garlic puree and 1 tbsp (2 tbsp) butter. Cook, stirring often, until fragrant and butter has melted, 30 sec.Sprinkle Cream Sauce Spice Blend over top. Stir to coat.Add cream, roasted pepper pesto and 1 cup (2 cups) water. Cook until sauce thickens slightly, 1-2 min.

Finish and serve

Reserve 1/4 cup (1/2 cup) pasta water, then drain and add penne to pan with sauce.Add spinach and half the Parmesan. Season with salt and pepper, to taste. Cook, stirring often, until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Divide pasta between bowls.Sprinkle remaining Parmesan over top.