Creamy Tuscan Beef Pasta by Deandrehall

Ingredients

• 450g (1 lb) ground beef
• 400g (14 oz) penne or rigatoni pasta
• 1/2 cup sun-dried tomatoes in oil, chopped
• 3 cup fresh baby spinach
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp italian seasoning
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Boil a large pot of salted water and cook pasta according to package directions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned, about 6-8 minutes.
3. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Stir in the chopped sun-dried tomatoes and heavy cream; bring to a gentle simmer for 3 minutes until slightly thickened.
5. Fold in the fresh spinach and cook for 1-2 minutes until just wilted.
6. Add the cooked pasta and grated parmesan to the skillet, tossing everything together for 1-2 minutes until well coated and creamy.