NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% Lean ground beef

1.5 oz Whole grain elbow pasta

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Tomato paste

0.25 cup Low-sodium beef broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the whole grain elbow pasta according to package directions until al dente, then drain and set aside.

• 2

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

• 3

  Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and cooked through.

• 4

  Stir in the diced yellow onion and chopped red bell pepper, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 5

  Add the minced garlic, sea salt, black pepper, and dried oregano, stirring for 1 minute until fragrant.

• 6

  Mix in the tomato paste and beef broth, stirring constantly to create a light sauce that coats the beef and vegetables.

• 7

  Add the cooked pasta to the skillet and toss everything together for 2 minutes until the noodles are well-coated and heated through.

• 8

  Serve immediately in a shallow bowl.