YOUR SOLIN GENERATED RECIPE
Lean Beef and Roasted Romaine Pasta with Mozzarella
Savor the delightful medley of lean beef and roasted romaine paired with whole wheat pasta, tender mushrooms, and melted mozzarella. This dinner delivers a satisfying combination of savory and fresh flavors, accented by the natural sweetness of roasted romaine and the rich creaminess of mozzarella, all while keeping your meal light and balanced.
INGREDIENTS
3.5 ounces Lean Beef (Sirloin, trimmed)
1.7 ounces dry Whole Wheat Pasta
1 cup chopped Romaine Lettuce
0.5 cup sliced Mushrooms
1 ounce Mozzarella Cheese
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use a light coating of nonstick spray.
Toss the chopped romaine lettuce lightly with a pinch of salt and pepper. Spread evenly on the baking sheet and roast in the oven for about 8-10 minutes until the edges become slightly crispy.
While the romaine roasts, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Heat a nonstick skillet over medium-high heat. Add the lean beef, seasoning lightly with salt and pepper, and cook until browned and just cooked through, about 3-4 minutes per side. Remove the beef from the skillet and let it rest briefly before slicing thinly.
In the same skillet, add the sliced mushrooms and sauté for 2-3 minutes until they are tender and lightly browned.
Combine the cooked pasta, sautéed mushrooms, and roasted romaine in a large bowl. Top gently with the sliced beef and scatter pieces of mozzarella cheese over the top so that it slightly melts from the residual heat.
Serve warm and enjoy this balanced dinner that delivers both vibrant flavors and the perfect macro balance.