YOUR SOLIN GENERATED RECIPE
Lean Beef and Spinach Pasta with Roasted Cherry Tomatoes
Lean ground beef and whole wheat penne tossed with oven-roasted cherry tomatoes and wilted spinach, finished with a sprinkle of salty parmesan cheese.
INGREDIENTS
6 oz Lean Ground Beef (93/7)
2 oz Whole Wheat Penne
1 cup Cherry Tomatoes
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 tbsp Parmesan Cheese
2 cloves Garlic
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until they burst and soften.
While tomatoes roast, bring a pot of salted water to a boil and cook the whole wheat penne until al dente.
In a large skillet over medium-high heat, brown the lean ground beef until fully cooked and no longer pink.
Add the minced garlic to the skillet and sauté with the beef for 1 minute until fragrant.
Drain the pasta and add it to the skillet along with the roasted tomatoes and any juices from the pan.
Fold in the fresh spinach and the remaining olive oil, stirring until the greens are just wilted.
Divide onto a plate and finish with a sprinkle of grated parmesan cheese.