Lean Beef and Vegetable 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 Vegetable Pasta with Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Pasta with Tomato Sauce

Sautéed lean ground beef and tender zucchini tossed with protein-rich pasta in a zesty tomato sauce, finished with a sprinkle of fresh, fragrant basil.

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NUTRITION

401kcal
Protein
44.1g
Fat
11.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz 95% Lean Ground Beef

1.25 oz dry Chickpea Pasta

1 cup chopped Zucchini

0.5 cup Marinara Sauce (no sugar added)

1 clove Garlic, minced

2 tbsp Fresh Basil, torn

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, heat a large non-stick skillet over medium-high heat.

  • 3

    Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

  • 4

    Stir in the minced garlic and chopped zucchini, sautéing for 3-4 minutes until the zucchini is tender but still has a slight bite.

  • 5

    Lower the heat to medium and pour in the marinara sauce, stirring to combine and simmering for 2 minutes.

  • 6

    Drain the pasta and add it directly into the skillet with the beef and vegetable mixture.

  • 7

    Toss everything together until the pasta is well-coated in the sauce.

  • 8

    Divide into a bowl and garnish with fresh torn basil for a bright, aromatic finish.

Lean Beef and Vegetable 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 Vegetable Pasta with Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Pasta with Tomato Sauce

Sautéed lean ground beef and tender zucchini tossed with protein-rich pasta in a zesty tomato sauce, finished with a sprinkle of fresh, fragrant basil.

NUTRITION

401kcal
Protein
44.1g
Fat
11.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz 95% Lean Ground Beef

1.25 oz dry Chickpea Pasta

1 cup chopped Zucchini

0.5 cup Marinara Sauce (no sugar added)

1 clove Garlic, minced

2 tbsp Fresh Basil, torn

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 2

    While the pasta cooks, heat a large non-stick skillet over medium-high heat.

  • 3

    Add the lean ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

  • 4

    Stir in the minced garlic and chopped zucchini, sautéing for 3-4 minutes until the zucchini is tender but still has a slight bite.

  • 5

    Lower the heat to medium and pour in the marinara sauce, stirring to combine and simmering for 2 minutes.

  • 6

    Drain the pasta and add it directly into the skillet with the beef and vegetable mixture.

  • 7

    Toss everything together until the pasta is well-coated in the sauce.

  • 8

    Divide into a bowl and garnish with fresh torn basil for a bright, aromatic finish.