NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz chickpea penne pasta

0.5 cup tomato puree

0.25 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced onion until translucent, about 3-4 minutes.

• 3

  Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spatula, and cook until the beef is fully browned.

• 4

  Stir in the tomato puree, sea salt, black pepper, and dried oregano, allowing the sauce to simmer gently for 5 minutes to meld the flavors.

• 5

  Fold in the fresh baby spinach and cooked pasta, stirring until the spinach has just wilted into the sauce.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce becomes creamy and well-combined before serving.