Lean Beef Pasta with Roasted Vegetables

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

Lean Beef Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Beef Pasta with Roasted Vegetables

Sautéed lean ground beef tossed with chickpea pasta and oven-roasted zucchini and peppers, finished with a sprinkle of fresh herbs and a squeeze of zesty lemon.

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NUTRITION

362kcal
Protein
41.7g
Fat
12.1g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces 95% Lean Ground Beef

1.05 ounces Dry Chickpea Penne

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and show a light char.

  • 4

    While vegetables roast, boil the chickpea pasta in salted water according to the package instructions until al dente, then drain.

  • 5

    In a non-stick skillet over medium-high heat, brown the ground beef with the minced garlic until fully cooked through.

  • 6

    Add the cooked pasta and roasted vegetables into the skillet with the beef.

  • 7

    Toss everything together with the remaining olive oil and a squeeze of fresh lemon if desired, then serve immediately.

Lean Beef Pasta with Roasted Vegetables

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

Lean Beef Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Beef Pasta with Roasted Vegetables

Sautéed lean ground beef tossed with chickpea pasta and oven-roasted zucchini and peppers, finished with a sprinkle of fresh herbs and a squeeze of zesty lemon.

NUTRITION

362kcal
Protein
41.7g
Fat
12.1g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces 95% Lean Ground Beef

1.05 ounces Dry Chickpea Penne

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of salt on a baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and show a light char.

  • 4

    While vegetables roast, boil the chickpea pasta in salted water according to the package instructions until al dente, then drain.

  • 5

    In a non-stick skillet over medium-high heat, brown the ground beef with the minced garlic until fully cooked through.

  • 6

    Add the cooked pasta and roasted vegetables into the skillet with the beef.

  • 7

    Toss everything together with the remaining olive oil and a squeeze of fresh lemon if desired, then serve immediately.