Spiced Beef & Bucatini Pasta with Zucchini & Spinach

Spiced Beef & Bucatini Pasta

with Zucchini & Spinach

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 840 Cals/serving
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To add exciting contrast of flavor to this comforting pasta, you’ll cook ground beef with plump, sweet currants and briny capers in a bright sauce flavored with our warming quatre épices spice blend.
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ingredients
Spiced Beef & Bucatini Pasta with Zucchini & Spinach
Title
  • 1⅛ lbs Ground Beef
  • ¾ lb Bucatini Pasta
  • 1 Yellow Onion
  • 2 Zucchini
  • 5 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Tbsp Capers
  • 2 Tbsps Dried Currants
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Crème Fraîche
  • ¼ cup Grated Parmesan Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Butter
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Brown the zucchini
3 Brown the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Cook the beef & make the sauce
4 Cook the beef & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced onion, chopped garlic, capers, and quatre épices; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the tomato paste and chile paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the spinach, 1/2 cup of water (carefully, as the liquid may splatter), and rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and  the beef is cooked through. Turn off the heat. 

Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the cooked beef and sauce, browned zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes,  or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

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Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Place the currants in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 6 to 8 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Cook the pasta
Brown the zucchini
3 Brown the zucchini

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

4 Cook the beef & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef, sliced onion, chopped garlic, capers, and quatre épices; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the tomato paste and chile paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the spinach, 1/2 cup of water (carefully, as the liquid may splatter), and rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and  the beef is cooked through. Turn off the heat. 

Cook the beef & make the sauce
Finish & serve your dish
5 Finish & serve your dish

To the pot of cooked pasta, add the cooked beef and sauce, browned zucchini, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes,  or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!