Creamy Italian Herb Beef & Gluten-Free Fusilli
with Fresh Pasta, Zucchini & Parmesan
- Milk
- Eggs
This creamy pasta dish brings together tender ground beef with caramelized zucchini and onion in a luscious Parmesan cream sauce. Fresh gluten-free fusilli cooks quickly while the beef browns with garlic and Italian herbs, creating a rich base for the velvety cream sauce.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
1 unit
Squash
4 tablespoon
Cream Cheese
(Contains: Milk)
10 ounce
Ground Beef
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice onion.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and onion; season with salt and pepper. Cook, stirring occasionally, until slightly browned and tender, 4-6 minutes.
-
Turn off heat; transfer to a plate. Wipe out pan.
-
While veggies cook, using your hands, gently separate fusilli if sticking together. Once water is boiling, add fusilli to pot; cook, stirring occasionally, until al dente, 2-3 minutes.
-
Reserve ¾ cup pasta cooking water (1¼ cups for 4 servings), then drain. Toss with a drizzle of olive oil; set aside. (For 4, reserve pot for Step 5.)
-
While pasta cooks, heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef*, garlic powder, Italian Seasoning, salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
-
Reduce heat to medium; stir in cream cheese, ½ cup reserved pasta cooking water, and 1 TBSP butter (1 cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until cream cheese and butter are melted and combined, 1-2 minutes.
-
Add veggies and fusilli to pan with sauce; stir to combine. Season with salt and pepper. (For 4 servings, combine veggies, fusilli, and sauce in reserved large pot; stir until warmed through.)
-
Turn off heat; stir in sour cream and half the Parmesan. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.
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Divide pasta between bowls; top with remaining Parmesan and serve.
