Creamy Tomato Double Beef Brisket Penne

• Meanwhile, thinly slice zucchini into rounds. Finely chop garlic. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a large frying pan, cook shredded beef (no need for oil) over high heat, stirring, in batches, until heated through and liquid has evaporated, 4-5 minutes. Transfer to a bowl and set aside.

• Return pan to medium-high heat with a drizzle of olive oil. Cook zucchini, stirring, until tender, 4-5 minutes. • Reduce heat to medium and add tomato & herb seasoning, tomato paste and garlic and cook, stirring, until fragrant, 1 minute. • Stir in light cooking cream and the reserved pasta water, until slightly thickened, 1-2 minutes. • Remove pan from heat then stir in cooked penne, shredded beef and baby spinach leaves, tossing until wilted and combined. Season to taste.