NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

1.5 oz pappardelle pasta

1 tsp olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.25 cup tomato puree

0.25 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned through.

• 4

  Stir in the finely diced onion, carrot, and celery, cooking for 5 minutes until the vegetables are tender.

• 5

  Add the minced garlic, sea salt, black pepper, and dried oregano, then sauté for 1 minute until fragrant.

• 6

  Pour in the tomato puree and simmer on low heat for 5-7 minutes to allow the flavors to meld.

• 7

  Reserve 2 tablespoons of the pasta water, then drain the noodles.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt and reserved pasta water to create a creamy sauce.

• 9

  Toss the cooked pappardelle into the sauce until well coated and garnish with chopped fresh parsley.