NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz dry whole wheat penne

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup tomato puree

0.25 cup plain nonfat Greek yogurt

1 cup fresh baby spinach

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente, then drain.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced yellow onion and sauté for 3 minutes until translucent, then add the lean ground beef.

• 4

  Cook the beef, breaking it up with a spatula, until browned and fully cooked through.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 6

  Pour in the tomato puree and reduce heat to low, simmering for 5 minutes to allow flavors to meld.

• 7

  Fold in the cooked pasta and fresh baby spinach, stirring until the spinach is just wilted.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well combined.

• 9

  Serve immediately while warm.