NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground beef

1.5 oz dry whole grain rotini pasta

0.5 cup tomato puree

0.75 oz shredded sharp cheddar cheese

1 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove minced garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 cup water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the diced yellow onion and sauté for 3 minutes until softened and translucent.

• 3

  Add the ground beef, sea salt, black pepper, and dried oregano to the skillet, browning the meat while breaking it into small crumbles with a spatula.

• 4

  Stir in the minced garlic and cook for 60 seconds until fragrant.

• 5

  Pour in the tomato puree and water, then stir in the dry whole grain rotini pasta.

• 6

  Bring the liquid to a gentle boil, then reduce heat to low, cover the skillet, and simmer for 10-12 minutes until the pasta is tender and the sauce has thickened.

• 7

  Fold in the fresh baby spinach and stir until the leaves are just wilted.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top, cover the skillet for 1 minute to allow the cheese to become gooey and melted, then serve immediately.