YOUR SOLIN GENERATED RECIPE
Creamy Lean Ground Beef Pasta with Roasted Broccoli and Tomato
Enjoy a hearty yet balanced plate featuring savory lean ground beef, perfectly al dente whole wheat pasta, and naturally sweet roasted broccoli and ripe tomatoes, finished with a creamy low-fat twist that brings all the flavors together.
INGREDIENTS
4 oz Lean Ground Beef
1 cup Whole Wheat Pasta (cooked)
1 cup Roasted Broccoli
1 medium Tomato
2 tbsp Low-Fat Cream Cheese
1 clove Garlic
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the broccoli in the preheated oven for about 15-20 minutes until tender and slightly crispy on the edges.
While the broccoli roasts, bring a pot of water to a boil and cook whole wheat pasta according to package instructions until al dente. Drain and set aside.
Heat a skillet over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spoon. Add the minced garlic during the last minute of cooking.
Once the meat is cooked, lower the heat and stir in low-fat cream cheese until it fully melts, creating a creamy sauce. Season with salt and pepper.
Add the cooked pasta into the skillet with the beef mixture, tossing well to evenly coat the pasta with the creamy sauce.
Dice the tomato and gently fold it into the pasta, allowing the warmth to soften it slightly without turning mushy.
Plate the pasta mixture and top with the roasted broccoli. Serve immediately and enjoy a balanced, protein-packed meal.