NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground beef (93/7)

1.5 oz chickpea protein pasta

1.5 cup fresh broccoli florets

1 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp coconut aminos

0.25 cup low-sodium beef broth

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef and diced onion to the skillet, breaking the meat apart with a wooden spoon until browned and cooked through.

• 4

  Stir in the minced garlic, sea salt, and black pepper, cooking for 1 minute until the garlic is fragrant.

• 5

  Add the broccoli florets and beef broth to the skillet, then cover with a lid for 3 minutes to steam the broccoli until tender-crisp.

• 6

  Remove the lid, stir in the coconut aminos, and add the cooked pasta to the skillet.

• 7

  Toss everything together for 2 minutes over medium heat until the sauce has slightly thickened and coated the pasta and beef.