Lean Beef Pasta with Roasted Vegetables and Light Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Pasta with Roasted Vegetables and Light Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef Pasta with Roasted Vegetables and Light Tomato Sauce

Lean ground beef and roasted zucchini tossed with chickpea pasta in a bright tomato-herb sauce, finished with a touch of fragrant basil.

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NUTRITION

498kcal
Protein
52.9g
Fat
13g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces 95% Lean Ground Beef

2 ounces Chickpea Rotini Pasta

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.5 cup No-Sugar-Added Marinara Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini and red bell peppers with a pinch of sea salt and roast for 15 to 20 minutes until tender.

  • 3

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

  • 4

    In a large non-stick skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it into small crumbles.

  • 5

    Stir the roasted vegetables and the marinara sauce into the skillet with the beef and simmer for 2 minutes to meld the flavors.

  • 6

    Drain the pasta and fold it into the beef and vegetable mixture until well coated and serve immediately.

Lean Beef Pasta with Roasted Vegetables and Light Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Pasta with Roasted Vegetables and Light Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Lean Beef Pasta with Roasted Vegetables and Light Tomato Sauce

Lean ground beef and roasted zucchini tossed with chickpea pasta in a bright tomato-herb sauce, finished with a touch of fragrant basil.

NUTRITION

498kcal
Protein
52.9g
Fat
13g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces 95% Lean Ground Beef

2 ounces Chickpea Rotini Pasta

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

0.5 cup No-Sugar-Added Marinara Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the chopped zucchini and red bell peppers with a pinch of sea salt and roast for 15 to 20 minutes until tender.

  • 3

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

  • 4

    In a large non-stick skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it into small crumbles.

  • 5

    Stir the roasted vegetables and the marinara sauce into the skillet with the beef and simmer for 2 minutes to meld the flavors.

  • 6

    Drain the pasta and fold it into the beef and vegetable mixture until well coated and serve immediately.