YOUR SOLIN GENERATED RECIPE
Hearty Beef and Vegetable Pasta Skillet
Sautéed lean ground beef and chickpea pasta tossed with vibrant carrots and summer squash in a savory tomato glaze that coats every tender bite.
INGREDIENTS
6 oz Ground beef (93% lean)
1.5 oz Chickpea pasta
0.5 cup Carrot
0.5 cup Summer squash
1 tsp Olive oil
0.25 cup Tomato puree
0.25 cup Yellow onion
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Boil chickpea pasta in salted water according to package directions, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat and add the diced onion, carrot, and squash.
Sauté the vegetables for 5 minutes until they begin to soften and develop a light golden color.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.
Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.
Pour in the tomato puree and add the cooked pasta to the skillet, tossing everything together to coat in the sauce.
Simmer for 2 minutes to allow the flavors to meld before serving warm.