NUTRITION

SERVINGS

INGREDIENTS

5 ounces Lean Ground Beef (95% lean)

2 ounces Chickpea Penne Pasta

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/2 cup Marinara Sauce (no sugar added)

1 cup Fresh Spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, brown the lean ground beef in a large non-stick skillet over medium-high heat until no longer pink.

• 3

  Add the diced zucchini and red bell peppers to the skillet with the beef, sautéing for 3-5 minutes until the vegetables are tender-crisp.

• 4

  Stir in the marinara sauce and bring to a gentle simmer, allowing the flavors to meld for 2 minutes.

• 5

  Drain the pasta and add it directly to the skillet, tossing well to coat the noodles in the sauce.

• 6

  Fold in the fresh spinach at the very end, stirring until just wilted and vibrant green before serving.