NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 oz Dry rotini pasta

0.5 cup Tomato puree

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  While the pasta is boiling, heat a large skillet over medium-high heat and add the extra virgin olive oil.

• 3

  Add the diced yellow onion to the skillet and sauté for 3 to 4 minutes until translucent and fragrant.

• 4

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for an additional 60 seconds to release the aromatics.

• 6

  Pour in the tomato puree and stir to combine, then reduce the heat to low and let the sauce simmer for 5 minutes.

• 7

  Drain the cooked pasta and add it directly to the skillet along with the fresh baby spinach.

• 8

  Toss the mixture continuously for 1 to 2 minutes until the spinach is just wilted and the pasta is thoroughly coated in the sauce.