NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef 93% lean

1 oz chickpea pasta

0.5 cup tomato puree

0.25 cup plain nonfat Greek yogurt

1 cup baby spinach

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Bring a 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 the olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent.

• 3

  Add the 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, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.

• 5

  Pour in the tomato puree and let the mixture simmer for 3 to 5 minutes to allow the flavors to meld.

• 6

  Reduce the heat to low, then stir in the Greek yogurt and baby spinach until the spinach is wilted and the sauce is creamy.

• 7

  Drain the pasta and fold it into the beef and tomato mixture until well coated before serving.