From Blue Apron
1. Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the stems of the Brussels sprouts; pluck off the bright, green leaves until you reach the lighter cores. Place the leaves in a small bowl and discard the cores. Peel and mince the garlic. Peel and small dice the carrot. Peel and small dice the onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves to get 1 tablespoon of minced rosemary (you may have extra).
2. Cook the aromatics:
In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, carrot, celery, onion and rosemary; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
3. Add the tomato paste:
Add the tomato paste to the pan of aromatics. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and deep red in color.
4. Cook the beef:
Add the beef to the pan of vegetables and tomato paste. Season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Remove from heat and set aside.
5. Cook the pasta:
Add the pasta to the pot of boiling water. Cook 3 to 4 minutes, or until just shy of al dente. Reserve 1½ cups of the pasta water; drain the pasta thoroughly and transfer directly to the pan of vegetables and beef. Add 1 cup of reserved pasta water to the pan. Cook on medium heat, stirring occasionally to coat the pasta, 2 to 3 minutes, or until thoroughly combined.
6. Finish & plate your dish:
Add the Brussels sprout leaves and all but a pinch of the Parmesan cheese to the pan of pasta. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat. To plate your dish, divide the pasta between 2 dishes. Garnish with the remaining Parmesan cheese. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 430 | ||
Calories from Fat: 202 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 91.8mg | 28 % | |
Sodium 422.2mg | 15 % | |
Potassium 1295.5mg | 34 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 18.2g | ||
Protein 33.7g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 430
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