NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

2 oz dry chickpea pasta

0.5 cup tomato puree

0 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Bring a large pot of filtered water to a boil, season generously with sea salt, and cook the chickpea pasta until al dente.

• 2

  Heat a large skillet over medium heat with the olive oil, then add the diced onion and cook for 4-5 minutes until soft and translucent.

• 3

  Add the ground beef to the skillet, using a spatula to break it into small crumbles, and sear until thoroughly browned.

• 4

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, sautéing for 60 seconds until the aromatics are fragrant.

• 5

  Pour in the tomato puree, reduce heat to low, and simmer for 5-7 minutes to allow the sauce to thicken and develop flavor.

• 6

  Stir in the fresh baby spinach until it just begins to wilt, then fold in the cooked pasta until every noodle is coated in the savory sauce.