Lean Beef and Zucchini Pasta with Tomato Basil Sauce

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

Lean Beef and Zucchini Pasta with Tomato Basil Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef and Zucchini Pasta with Tomato Basil Sauce

Pan-seared lean beef and whole wheat penne tossed with garden-fresh zucchini noodles and a vibrant tomato-basil sauce, finished with a sprinkle of fragrant cracked pepper.

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NUTRITION

488kcal
Protein
42.8g
Fat
15.1g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces 95% Lean Ground Beef

1.5 ounces Whole Wheat Penne Pasta

1 medium Zucchini

0.5 cup Marinara Sauce (No Sugar Added)

1 teaspoon Olive Oil

2 cloves Garlic

0.25 cup Fresh Basil

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PREPARATION

  • 1

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

  • 2

    While the pasta cooks, use a spiralizer or vegetable peeler to create zucchini noodles and set them aside.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the minced garlic until fragrant.

  • 4

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

  • 5

    Pour in the marinara sauce and half of the fresh basil, simmering for 3-5 minutes to allow the flavors to meld.

  • 6

    Drain the cooked pasta and add it to the skillet along with the raw zucchini noodles.

  • 7

    Toss everything together for 1-2 minutes until the zucchini is slightly softened but still has a bite.

  • 8

    Divide into a bowl and garnish with the remaining fresh basil and a pinch of black pepper.

Lean Beef and Zucchini Pasta with Tomato Basil Sauce

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

Lean Beef and Zucchini Pasta with Tomato Basil Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef and Zucchini Pasta with Tomato Basil Sauce

Pan-seared lean beef and whole wheat penne tossed with garden-fresh zucchini noodles and a vibrant tomato-basil sauce, finished with a sprinkle of fragrant cracked pepper.

NUTRITION

488kcal
Protein
42.8g
Fat
15.1g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces 95% Lean Ground Beef

1.5 ounces Whole Wheat Penne Pasta

1 medium Zucchini

0.5 cup Marinara Sauce (No Sugar Added)

1 teaspoon Olive Oil

2 cloves Garlic

0.25 cup Fresh Basil

PREPARATION

  • 1

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

  • 2

    While the pasta cooks, use a spiralizer or vegetable peeler to create zucchini noodles and set them aside.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat and sauté the minced garlic until fragrant.

  • 4

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

  • 5

    Pour in the marinara sauce and half of the fresh basil, simmering for 3-5 minutes to allow the flavors to meld.

  • 6

    Drain the cooked pasta and add it to the skillet along with the raw zucchini noodles.

  • 7

    Toss everything together for 1-2 minutes until the zucchini is slightly softened but still has a bite.

  • 8

    Divide into a bowl and garnish with the remaining fresh basil and a pinch of black pepper.