Creamy Tuscan Beef and Penne
with Kale and Parmesan
Does the thought of a big bowl of pasta put a smile on your face? We’re right there with you. Quick, comforting, and the perfect carby canvas for a multitude of delicious toppings--it’s essentially a hug disguised as dinner. … This dish proves our point. Al dente penne is tossed in a rich, creamy meat sauce studded with hearty kale and sprinkled with nutty Parmesan and bright scallion greens. Our chefs guarantee it’ll make stomachs happy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
4 ounce
Kale
10 ounce
Ground Beef
6 ounce
Penne Pasta
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
3 tablespoon
Tomato Paste
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Remove any large stems and ribs from kale; thinly slice leaves.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon and leaving as much fat in pan as possible, transfer beef to a large bowl.
Once water is boiling, add penne to pot. Cook until al dente, about 10 minutes. Reserve 2 cups pasta cooking water, then drain and set aside. Return pot to stove.
Add kale to pan with reserved fat and season generously with salt and pepper. Cook over medium-high heat, stirring often, until tender and bright green, 5-7 minutes. (TIP: If pan seems dry, add another drizzle of olive oil.) Turn off heat. Transfer to bowl with beef.
Heat 1 TBSP butter in pot used to cook pasta. Add scallion whites and half the Tuscan Heat Spice. Cook, stirring, until tender, 1-2 minutes. Add tomato paste and cook, stirring, until dark red, 1-2 minutes. Stir in cream cheese, sour cream, and ¾ cup pasta cooking water until thoroughly combined. Reduce heat to medium low.
Stir beef and kale, pasta, 1 TBSP butter, ¼ cup remaining pasta cooking water, and remaining Tuscan Heat Spice into pot with sauce. Cook, stirring, until thoroughly combined, 1-2 minutes. (TIP: If pan seems dry, gradually add remaining pasta cooking water to achieve desired consistency.) Season with salt and pepper. Divide pasta between bowls. Sprinkle with Parmesan and scallion greens.
