NUTRITION

SERVINGS

INGREDIENTS

5.5 oz 96% Lean ground beef

1 oz Dry chickpea penne pasta

0.5 cup Diced zucchini

1 cup Baby spinach

0.25 cup Tomato puree

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea penne according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large non-stick 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 no longer pink.

• 4

  Stir in the diced zucchini, sea salt, black pepper, garlic powder, and dried oregano, sautéing for 3-4 minutes until the zucchini begins to soften.

• 5

  Pour in the tomato puree and add the baby spinach, stirring constantly until the spinach is wilted and the sauce is heated through.

• 6

  Drain the pasta and add it directly to the skillet, tossing everything together to coat the noodles in the savory sauce before serving.