papi pasta has been one of our go-to's lately for a simple meal, any time or day. Using just a few simple ingredients, only 1 pan, and done in under 30 minutes, this dish is flavorful, hearty, and satisfying.
This recipe makes enough for 2-4 servings. If making for picky eaters, peel the squash or zucchini before grating - this makes it almost undetectable (even visually) in the finished dish.
1 lb ground meat or plant-based alternative
1 medium zucchini or squash, grated
2 servings pasta, dry (115 grams)
1.5 Tbsp papi spice
2 tsp veggie bouillon + 2 c water (or 2 c broth)
- Heat a skillet over medium-high. If using a protein with at least 10% fat content, add the protein directly to the pan. If using something leaner, add 2 Tbsp cooking fat to the pan with the protein.
- Brown the meat, then add the grated zucchini, pasta, 1.5 Tbsp papi spice, and 2 tsp veggie bouillon + 2 c water (or 2 c stock/broth). Mix well.
- Bring to a boil and cook 15-20 minutes, depending on pasta (it will take about 5 minutes longer than pasta cooking instructions). It will thicken a lot in the last few minutes of cooking.
