Beef Cavatappi Bolognese with sautéed Zucchini & Parmesan

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Step 1

Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and finely dice onion.

Step 2

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 2 cups pasta cooking water, then drain.

Step 3

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. • Add ground beef, 1 tablespoon Italian seasoning, half the garlic and cook, breaking up meat into pieces, until browned, 3-4 minutes. Season with salt and pepper to taste. Remove from pan, place on a plate and set aside.

Step 4

In the pan used for the ground beef, add zucchini, onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5-6 minutes.

Step 5

• Add the ground beef back into the pan. • Add tomato paste, tomato sauce, remaining garlic, and remaining Italian seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute. • Stir in stock concentrate, 1-1½ cup reserved pasta cooking water and a big pinch of salt and pepper. Bring to a simmer; cook until sauce has slightly thickened and sausage is cooked through, about 10 minutes. • Reduce heat to medium low.

Step 6

• Stir drained cavatappi, sour cream, and 2 TBSP butter into pan until thoroughly combined. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. • Divide pasta between bowls. Sprinkle with Parmesan and serve.