NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 oz brown rice penne pasta

0.5 cup tomato puree

0.25 cup plain non-fat Greek yogurt

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup fresh baby spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice penne according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced onion until translucent.

• 3

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.

• 5

  Pour in the tomato puree and simmer the mixture for 5 minutes to allow the flavors to meld.

• 6

  Lower the heat to low and stir in the Greek yogurt and fresh baby spinach until the sauce is creamy and the leaves are wilted.

• 7

  Drain the pasta and toss it directly into the skillet, coating every noodle in the rich tomato-beef sauce before serving.