NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz whole wheat penne pasta

0.5 cup tomato puree

0.25 cup plain non-fat Greek yogurt

1 cup fresh baby spinach

1 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

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole wheat penne according to package directions 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 up with a wooden spoon, and cook until browned and fully cooked through.

• 4

  Season the beef with garlic powder, onion powder, sea salt, and black pepper, stirring to distribute the spices evenly.

• 5

  Pour in the tomato puree and reduce the heat to low, allowing the sauce to simmer for 3-5 minutes to develop flavor.

• 6

  Stir in the fresh baby spinach and cook for 1 minute until it just begins to wilt.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well combined.

• 8

  Drain the pasta and add it directly to the skillet, tossing everything together until the noodles are thoroughly coated in the sauce.