Lean Beef and Vegetable Pasta Skillet

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

Lean Beef and Vegetable Pasta Skillet

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Pasta Skillet

Lean beef and whole wheat penne sautéed with crisp zucchini and peppers in a light marinara, finished with a sprinkle of fragrant fresh basil.

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NUTRITION

454kcal
Protein
44.9g
Fat
12.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces 95% Lean Ground Beef

1.25 ounces Whole Wheat Penne

1 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup Marinara Sauce

0.5 teaspoon Olive Oil

1 clove minced Garlic

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PREPARATION

  • 1

    Bring a small pot of water to a boil and cook the whole wheat penne according to package directions until al dente, then drain.

  • 2

    While the pasta cooks, heat the olive oil in 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 no longer pink.

  • 4

    Stir in the minced garlic, zucchini, and red bell pepper, and sauté for 4-5 minutes until the vegetables are tender-crisp.

  • 5

    Reduce the heat to low and stir in the marinara sauce and the cooked pasta.

  • 6

    Toss everything together for 1-2 minutes until heated through and well combined.

  • 7

    Serve immediately, garnished with fresh basil or black pepper if desired.

Lean Beef and Vegetable Pasta Skillet

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

Lean Beef and Vegetable Pasta Skillet

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Pasta Skillet

Lean beef and whole wheat penne sautéed with crisp zucchini and peppers in a light marinara, finished with a sprinkle of fragrant fresh basil.

NUTRITION

454kcal
Protein
44.9g
Fat
12.9g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces 95% Lean Ground Beef

1.25 ounces Whole Wheat Penne

1 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

0.25 cup Marinara Sauce

0.5 teaspoon Olive Oil

1 clove minced Garlic

PREPARATION

  • 1

    Bring a small pot of water to a boil and cook the whole wheat penne according to package directions until al dente, then drain.

  • 2

    While the pasta cooks, heat the olive oil in 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 no longer pink.

  • 4

    Stir in the minced garlic, zucchini, and red bell pepper, and sauté for 4-5 minutes until the vegetables are tender-crisp.

  • 5

    Reduce the heat to low and stir in the marinara sauce and the cooked pasta.

  • 6

    Toss everything together for 1-2 minutes until heated through and well combined.

  • 7

    Serve immediately, garnished with fresh basil or black pepper if desired.