NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1.5 oz Chickpea penne pasta

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.25 tsp Garlic powder

2 tbsp Tomato paste

2 tbsp Water

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and spread them on the baking sheet.

• 3

  Drizzle the vegetables with olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender and browned.

• 4

  While vegetables roast, bring a small pot of salted water to a boil and cook the chickpea penne until al dente.

• 5

  Reserve 2 tablespoons of pasta water before draining the pasta.

• 6

  In a large skillet over medium-high heat, brown the ground beef while breaking it into crumbles.

• 7

  Season the beef with sea salt, black pepper, garlic powder, and dried oregano.

• 8

  Stir in the tomato paste and the reserved pasta water to create a light sauce coating the beef.

• 9

  Add the cooked pasta and roasted vegetables to the skillet, tossing everything together until well combined and heated through.