Beautiful bell-like flower shaped pasta is the star of this show. Beef, spinach, and fire roasted tomato sauce are enhanced with lemon zest and basil. The fresh flavors of this dish will be sure to please and may become a favorite to add to your recipe file. Here’s how it comes together:
Start by chopping one medium onion. Sauté over medium heat in 1 tablespoon of olive oil in a large nonstick pan big enough to hold the sauce and the pasta. Also, bring a large pot of salted water to a boil for cooking the pasta.
Cook the onion until crisp tender and then add 2 cloves of minced garlic to the pan.
Sauté the garlic with the onion just until fragrant and then add 1 lb. of ground chuck to the pan and sprinkle with 1 tsp. sea salt and 1 tsp. black ground pepper. Turn the heat up to med/high and brown the meat.
Once the meat is browned, drain off the fat. Next, add 1 – 28 oz. can of crushed fire roasted tomatoes, 1 – 14.5 oz. can of petite diced fire roasted tomatoes, 1 Tbl. of dried dill, and a pinch of red pepper flakes.
Stir well to combine and bring to a boil and reduce the heat and simmer for 5 minutes. Drop the pasta in the boiling water and stir well to prevent it from sticking together and cook according to package instructions. Be sure to reserve some of the cooked pasta water for thinning the sauce.
After sauce has simmered for 5 min., add the whole 5 oz. package of spinach. Don’t worry if it looks like a lot, it will cook down and wilt when you stir it into the sauce and it cooks for another 5 – 6 minutes.
Once the spinach has cooked down, add the zest only of a 1 whole lemon. Save the lemon itself for another use. Make sure to just use the yellow part because the white part is too bitter. Stir well into the sauce and cook for another 1-2 minutes. Remove from the heat and add in 1/4 cup of grated parmesan cheese. Taste to see if it needs additional salt and pepper.
Drain the pasta when it is al dente but be sure to reserve some of the pasta water. Place the pasta into the sauce.
Toss well to coat the pasta completely with the sauce and add pasta water as needed if sauce needs thinning.
Sprinkle with freshly chopped parsley and serve with addition parmesan cheese and more chopped parsley.
Since there is spinach in the dish it can be a complete meal; however, salad goes well with the pasta. Tip: When I’m in a hurry, a great alternative to a salad is to wash and slice up a whole English cumber, sprinkle with sea salt and pepper, and serve. No need to peel or remove the seeds and it makes a quick refreshing side dish. Enjoy and happy cooking!
Prep Time: 15 min.
Cook Time: 20 min.
Difficulty: Easy
Servings: 4-6
Ingredients:
1 – 1 lb. box Campanelle ( bell-like flower shaped pasta)
1 Tbl. olive oil
1 medium onion chopped
2 cloves garlic minced
1 lb. ground chuck
1 tsp. sea salt
1 tsp. black pepper
1 28 oz. can crushed fire roasted tomatoes
1 14.5 oz. can petite diced fire roasted tomatoes
1 Tbl. dried dill
1 pinch red pepper flakes (more if you like it)
1- 5 oz. pkg. of baby spinach
zest of 1 lemon
1/4 cup grated parmesan cheese plus more for serving
Freshly chopped parsley
Optional, serve with sliced English cucumber