Lean Mince and Roasted Vegetable Pasta Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Mince and Roasted Vegetable Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Lean Mince and Roasted Vegetable Pasta Bowl

Savor the harmonious blend of lean beef mince with perfectly roasted vegetables and whole wheat pasta. This colorful bowl features tender roasted red bell peppers, zucchini, and cherry tomatoes, elevated by aromatic garlic and herbs, delivering a satisfying yet light meal that pairs nutrient density with robust flavor.

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NUTRITION

426kcal
Protein
31.1g
Fat
15.5g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

85g Lean Beef Mince

1 cup cooked Whole Wheat Pasta

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Italian Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and cherry tomatoes with olive oil, garlic (finely minced), and mixed Italian herbs. Season lightly with salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a medium pan over medium heat, cook the lean beef mince until browned, breaking it apart into small pieces. Season with salt and pepper to taste.

  • 6

    Once the vegetables are roasted and the beef is cooked, combine the pasta, beef, and roasted vegetables in a large bowl.

  • 7

    Toss gently to mix all ingredients well and adjust seasonings if required before serving.

Lean Mince and Roasted Vegetable Pasta Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Mince and Roasted Vegetable Pasta Bowl

YOUR SOLIN GENERATED RECIPE

Lean Mince and Roasted Vegetable Pasta Bowl

Savor the harmonious blend of lean beef mince with perfectly roasted vegetables and whole wheat pasta. This colorful bowl features tender roasted red bell peppers, zucchini, and cherry tomatoes, elevated by aromatic garlic and herbs, delivering a satisfying yet light meal that pairs nutrient density with robust flavor.

NUTRITION

426kcal
Protein
31.1g
Fat
15.5g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

85g Lean Beef Mince

1 cup cooked Whole Wheat Pasta

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Italian Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    On a baking sheet, toss the sliced red bell pepper, zucchini, and cherry tomatoes with olive oil, garlic (finely minced), and mixed Italian herbs. Season lightly with salt and pepper.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, cook the whole wheat pasta according to package directions until al dente. Drain and set aside.

  • 5

    In a medium pan over medium heat, cook the lean beef mince until browned, breaking it apart into small pieces. Season with salt and pepper to taste.

  • 6

    Once the vegetables are roasted and the beef is cooked, combine the pasta, beef, and roasted vegetables in a large bowl.

  • 7

    Toss gently to mix all ingredients well and adjust seasonings if required before serving.