NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef (93% lean)

1 oz chickpea rotini pasta

1 cup cremini mushrooms

1 cup broccoli florets

0.25 cup plain Greek yogurt

0.5 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp beef broth

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions, adding the broccoli florets during the final 3 minutes of boiling.

• 2

  Drain the pasta and broccoli, reserving 2 tablespoons of the cooking water, and set aside.

• 3

  In a large skillet over medium-high heat, add the olive oil and sauté the sliced cremini mushrooms until they release their moisture and turn golden brown.

• 4

  Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until no pink remains.

• 5

  Stir in the garlic powder, onion powder, sea salt, and black pepper to evenly season the beef and mushroom mixture.

• 6

  Reduce the heat to low, then whisk in the Greek yogurt and beef broth until the sauce becomes smooth and creamy.

• 7

  Add the cooked pasta and broccoli to the skillet, tossing gently to coat every piece in the sauce, and serve immediately.