Lean Beef and Veggie Pasta with Tomato Sauce

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

Lean Beef and Veggie Pasta with Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie Pasta with Tomato Sauce

Enjoy a vibrant, nutrient-packed dinner featuring savory lean beef and a splash of extra protein from egg whites, perfectly balanced with whole wheat pasta, fresh diced zucchini and red bell pepper, and a homemade tomato sauce. This dish brings together a medley of textures and flavors, enhanced with a drizzle of olive oil and fresh herbs, creating a comforting meal that meets your macros and satisfies your taste buds.

Try 7 days free, then $12.99 / mo.

NUTRITION

494kcal
Protein
43.5g
Fat
16.5g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

2 Egg Whites (large eggs)

3/4 cup cooked Whole Wheat Penne Pasta

1/2 cup Tomato Sauce

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced zucchini and red bell pepper, and sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the lean ground beef to the skillet, breaking it apart, and cook until browned, about 5-6 minutes.

  • 4

    Pour in the tomato sauce and mix well, letting it simmer on low heat.

  • 5

    In a separate pan, lightly scramble the egg whites until just set. Combine gently with the beef and veggie mixture.

  • 6

    Combine the cooked whole wheat penne pasta with the sauce mixture, stirring until evenly coated.

  • 7

    Serve immediately, optionally garnished with fresh basil or a sprinkle of black pepper.

Lean Beef and Veggie Pasta with Tomato Sauce

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

Lean Beef and Veggie Pasta with Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef and Veggie Pasta with Tomato Sauce

Enjoy a vibrant, nutrient-packed dinner featuring savory lean beef and a splash of extra protein from egg whites, perfectly balanced with whole wheat pasta, fresh diced zucchini and red bell pepper, and a homemade tomato sauce. This dish brings together a medley of textures and flavors, enhanced with a drizzle of olive oil and fresh herbs, creating a comforting meal that meets your macros and satisfies your taste buds.

NUTRITION

494kcal
Protein
43.5g
Fat
16.5g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef

2 Egg Whites (large eggs)

3/4 cup cooked Whole Wheat Penne Pasta

1/2 cup Tomato Sauce

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a non-stick skillet over medium heat.

  • 2

    Add the diced zucchini and red bell pepper, and sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the lean ground beef to the skillet, breaking it apart, and cook until browned, about 5-6 minutes.

  • 4

    Pour in the tomato sauce and mix well, letting it simmer on low heat.

  • 5

    In a separate pan, lightly scramble the egg whites until just set. Combine gently with the beef and veggie mixture.

  • 6

    Combine the cooked whole wheat penne pasta with the sauce mixture, stirring until evenly coated.

  • 7

    Serve immediately, optionally garnished with fresh basil or a sprinkle of black pepper.