NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

1.5 oz whole wheat penne pasta

0.25 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sauté the diced yellow onion until it becomes translucent.

• 3

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is fully browned.

• 4

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

• 5

  Reduce the heat to medium-low and pour in the tomato puree, simmering for 3 minutes to allow the sauce to thicken slightly.

• 6

  Stir in the baby spinach until just wilted, then remove the skillet from the heat and fold in the Greek yogurt and cooked pasta until the sauce is creamy and well-combined.