Linguine with Creamy Beef Ragù & Zucchini Ribbons
Ingredients:
- 2 Zucchini
- 6 Cloves Garlic
- 12 Ounces Linguini pasta
- 16 Ounces Ground beef
- 2 Tablespoons Italian seasoning
- 3 Ounces Tomato paste
- 1 1/2 Cups Water
- 2 Tablespoons Stock concentrate
- 2 Ounces Cream cheese
- 2 Tablespoons Butter
Directions:
- Bring a large pot of salted water to a boil. Trim ends from zucchini. Shave zucchini lengthwise into thin ribbons; discard core. Peel and finely chop garlic.
- Cook pasta until al dente, then drain.
- Heat drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant. Add beef, Italian seasoning, salt, and pepper. Cook until meat is browned and cooked through.
- Add tomato paste and cook until fully incorporated. Stir in water and stock concentrate. Bring to a boil and cook until thickened.
- Stir in cream cheese until melted, then add zucchini ribbons, pasta, and butter. Toss until thoroughly combined, zucchini ribbons are tender and pasta is coated in a creamy sauce. Turn off heat. Taste and season as necessary.