Lean Ground Beef Pasta with Roasted Peppers and Spicy Tomato Sauce

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

Lean Ground Beef Pasta with Roasted Peppers and Spicy Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Pasta with Roasted Peppers and Spicy Tomato Sauce

Al dente chickpea pasta tossed with lean ground beef and fire-roasted peppers in a zesty, chili-infused tomato sauce, finished with a sprinkle of fresh, fragrant parsley.

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NUTRITION

437kcal
Protein
46.5g
Fat
9.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Ground Beef (96/4)

2 ounces Chickpea Pasta

1/2 cup Roasted Red Peppers

1/2 cup Marinara Sauce (No Sugar Added)

2 cloves Garlic, minced

1 teaspoon Korean Red Pepper Flakes (Gochugaru)

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Boil water and cook chickpea pasta according to package directions until al dente.

  • 2

    Brown the lean ground beef in a large skillet over medium-high heat until fully cooked and crumbly.

  • 3

    Add minced garlic and Korean red pepper flakes to the beef, sautéing for one minute until the aroma fills the kitchen.

  • 4

    Stir in the sliced roasted red peppers and marinara sauce, simmering for five minutes to allow the flavors to intensify.

  • 5

    Drain the pasta and toss it into the skillet, coating every noodle in the spicy tomato sauce.

  • 6

    Divide into bowls and garnish with fresh chopped parsley for a bright finish.

Lean Ground Beef Pasta with Roasted Peppers and Spicy Tomato Sauce

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

Lean Ground Beef Pasta with Roasted Peppers and Spicy Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Pasta with Roasted Peppers and Spicy Tomato Sauce

Al dente chickpea pasta tossed with lean ground beef and fire-roasted peppers in a zesty, chili-infused tomato sauce, finished with a sprinkle of fresh, fragrant parsley.

NUTRITION

437kcal
Protein
46.5g
Fat
9.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Ground Beef (96/4)

2 ounces Chickpea Pasta

1/2 cup Roasted Red Peppers

1/2 cup Marinara Sauce (No Sugar Added)

2 cloves Garlic, minced

1 teaspoon Korean Red Pepper Flakes (Gochugaru)

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Boil water and cook chickpea pasta according to package directions until al dente.

  • 2

    Brown the lean ground beef in a large skillet over medium-high heat until fully cooked and crumbly.

  • 3

    Add minced garlic and Korean red pepper flakes to the beef, sautéing for one minute until the aroma fills the kitchen.

  • 4

    Stir in the sliced roasted red peppers and marinara sauce, simmering for five minutes to allow the flavors to intensify.

  • 5

    Drain the pasta and toss it into the skillet, coating every noodle in the spicy tomato sauce.

  • 6

    Divide into bowls and garnish with fresh chopped parsley for a bright finish.