Search This Blog

Friday, October 8, 2010

Penne with Ground Beef, Zucchini, and Goat Cheese

****Remember, you only have until 8pm Eastern Standard time tonight (Friday) to enter my Pink Ribbon Giveaway in support of National Breast Cancer Awareness month****
________________________________________________________
Rich, creamy, hearty, DE-LIC-IOUS....yes, those would be words that I would use to describe this meal.  I found this a while back on The Meat and Potatoes Foodie website.  I've been putting off trying it because I knew it would be a heartier meal and I should save it for more "fall like" weather.

When I first saw the ingredients of this recipe I noticed that all Alisa used was tomato paste.  No tomatoes, no crushed tomatoes, no diced tomatoes.....No Tomatoes!  This, of course, intrigued me.  When I'm intrigued by a recipe, I know it will go on the MUST try list!  I did change somethings from her original recipe.  I added a little red wine to the tomato paste and did not use as much as she did.  Alisa used feta cheese, but I used goat cheese.  They are definitely different cheeses, so it's up to you what you'd like to use.  Personally, I'm not a huge feta fan.  I like it, but for some reason I wasn't in the mood for it when I was grocery shopping...so I went for the goat cheese.  It is what gave the pasta that wonderful creamy part!

No matter how you choose to make it..with feta or with goat cheese, or with no cheese...just make it!  Oh, and have some yummy, warm, crispy bread with it....that just makes all pasta dishes better!!

Penne with Ground Beef, Zucchini, and Goat Cheese
Adapted from The Meat and Potatoes Foodie
Printable Recipe 
Ingredients:
1 Tablespoon olive oil
1 shallot, finely diced
2 garlic cloves, minced
salt and pepper
1 medium zucchini, diced
1 pound ground beef/sirloin (I used 93/7)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
pinch of nutmeg
1/4 cup (4 Tbls) tomato paste
2 Tablespoons red wine
13 oz. whole grain penne pasta
4 oz. goat cheese, crumbled
2 Tablespoons fresh chopped parsley
shredded or grated parmesan cheese

Directions:
Cook pasta according to package directions.

While pasta is cooking, heat the olive oil over medium heat in a dutch oven or large, deep skillet.  Add the shallots.  Cook about 3 minutes (you may have to adjust heat, do not let them burn).  Add the garlic and let cook 1 minute.  Add the ground beef, red pepper flakes, oregano, and nutmeg.  Stir to combine.  Season with salt and pepper.  Cook until beef is just cooked through.  Add the zucchini about 5 minutes before the beef is cooked through - if you want your zucchini cooked through more, add it with the shallot or just after adding the ground beef.  Add the tomato paste and stir until well combined.  Add the wine and cook for about 2 minutes.  Turn the heat to low.

Drain the pasta, reserving about 2 ladles full of the pasta water.  Add the pasta to the sauce and then add the reserved pasta water a little at a time, until it is the consistency that you like.  Stir in the goat cheese and parsley.  Top with parmesan cheese.  Enjoy!

11 comments:

Yenta Mary said...

I love feta, but it would stand out much more; the goat cheese would definitely make this creamier and more luscious. I can practically smell it cooking -- oh, it looks so good! Can I have some for breakfast???

Cranberry Morning said...

This looks like total comfort food to me!! Just the thing to eat on a Friday evening when I've dragged out a good mystery DVD! :-)

Debbie said...

I'm surprised there are no tomatoes is this dish. It looks wonderful! My son, the pasta eater would love this!

Andrea the Kitchen Witch said...

Jenn I love that you consistently post recipes that I have all the ingredients for :) And I love goat cheese. How delicious does this look? I know my daughter would even eat it with out any adjustments to the recipe, bonus & score! Thanks to you and Alisa (I just love her & her blog, I've made a few of her things & they're always delicious!) for this yummy recipe :)

Pam said...

I bet the goat cheese made this dish extra tasty.

StephenC said...

There was a Denver Post article this week about the Jumping Goat Dairy in Buena Vista, CO. Peter knew of it although I did not. We are great fans of goat cheese. Sounds good.

Cheeseboy said...

Does it have to be goat cheese? I prefer my cheese from an animal I haven't seen eat a recently shot rocket ship.

Chris said...

Great looking pasta dish and yes, hard to believe no tomatoes. But it's amazing how much red and flavor a bit of paste can add.

Nice post, Jenn!

Miss Meat and Potatoes said...

Oh my lordie I JUST now saw this Jenn! I must have been traveling when you posted it. Thanks so much for the props! And I am so happy you liked it and even more thrilled you switched it up with the goat cheese. What a great idea. BTW I'm about to post something that I think is RIGHT up your alley - there's shiraka (still can't spell that damn name) in it! Have a great weekend honey bunny!

Momo said...

When do you add the zucchini? I've read this three times and I don't see any mention of adding zucchini.

Jenn said...

Sorry about that Momo... I added the zucchini about 3 minutes before the beef was done. I like to have mine just heated through and to still have a lot of crunch in them. If you want them cooked more, I'd suggest putting them in sooner, or cook them along with the shallots in the beginning. I've made the changes within the recipe..thanks for letting me know.