Beef and Sun-Dried Tomato Pasta with Parmesan Crisps

This vibrant pasta dish brings together tender linguine, savory ground beef and a medley of colorful vegetables in a rich sun-dried tomato sauce. Blistered grape tomatoes, seared zucchini, briny olives and marinated artichokes create a bold and satisfying flavor profile that’s perfect for a weeknight dinner.

The crowning glory is a golden brown Parmesan crisp that adds a delightful crunch and nutty finish. With pre-measured ingredients and simple steps, this recipe delivers restaurant-quality results at home.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 ounce Sun-Dried Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve zucchini lengthwise, then slice crosswise into ½-inch half-moons. Peel and mince garlic. Roughly chop olives and artichoke hearts.
2. Line a baking sheet with parchment paper. Sprinkle Parmesan into two 3-inch-wide circles (four for 4 servings) on the sheet. Bake until golden and crisp, 6-8 minutes. Watch closely-they burn quickly. Let cool on sheet.
3. Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and zucchini; season with salt and pepper. Cook, stirring, until tomatoes begin to burst, 3-5 minutes. If needed, press tomatoes with a spatula. Add garlic and 1 tablespoon butter; cook 30 seconds until fragrant. Reduce heat to medium-low and add ⅓ cup water.
5. Stir in olives, onion paste, stock concentrate and sun-dried tomato paste until combined, about 30 seconds. Add artichokes, drained pasta and remaining 1 tablespoon butter. Toss until butter melts and pasta is coated, 1-2 minutes. Season with salt and pepper. If dry, add reserved pasta water a splash at a time.
6. Divide pasta among shallow bowls and top with Parmesan crisps.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well. Adjust cooking time according to package directions.

Can I make this vegetarian?

Absolutely! Omit the ground beef and add extra vegetables like mushrooms or bell peppers. You may need to adjust seasoning.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.