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.
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.
