NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.75 oz chickpea pasta

0.5 cup carrots

1 cup yellow squash

0.25 tsp extra virgin olive oil

0.25 cup marinara sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the diced carrots and cubed yellow squash with the olive oil and a pinch of the sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 20 minutes, or until they are tender and caramelized around the edges.

• 4

  While vegetables roast, bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain.

• 5

  In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked through.

• 6

  Add the minced garlic, dried oregano, black pepper, and the remaining sea salt to the beef and sauté for 1 minute until fragrant.

• 7

  Lower the heat to medium and stir in the marinara sauce, roasted vegetables, and cooked chickpea pasta.

• 8

  Toss everything together for 2 minutes until the pasta is well coated and the meal is heated through.