NUTRITION

SERVINGS

INGREDIENTS

5 oz ground beef (93% lean)

1 oz whole grain penne pasta

0.25 cup tomato puree

0.25 cup yellow onion

1 whole garlic clove

0.5 tsp olive oil

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

0.5 cup non-fat Greek yogurt

1 tsp dried mint

0.25 tsp Aleppo pepper

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole grain penne until al dente, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the finely diced yellow onion until soft and translucent.

• 3

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

• 4

  Mince the garlic clove and add it to the beef along with the ground cumin, smoked paprika, sea salt, and black pepper.

• 5

  Pour in the tomato puree, reduce the heat to low, and simmer for 5-7 minutes until the sauce has thickened and the flavors are concentrated.

• 6

  In a small bowl, whisk together the non-fat Greek yogurt with half of the dried mint and a tiny pinch of salt.

• 7

  Toss the cooked pasta directly into the skillet with the beef and tomato sauce, stirring until every noodle is well-coated.

• 8

  Plate the pasta and top with a generous dollop of the seasoned yogurt, finishing with the remaining dried mint and Aleppo pepper.