NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 oz Whole wheat penne pasta

1 medium Red bell pepper

1 medium Green bell pepper

0.5 cup Tomato puree

0.5 cup Low-fat cottage cheese

1 tsp Garlic powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

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

• 3

  Add the diced red and green bell peppers to the skillet and sauté for 3-4 minutes until they begin to soften.

• 4

  Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.

• 5

  In a small blender or using an immersion blender, pulse the tomato puree and cottage cheese together until completely smooth and creamy.

• 6

  Drain the cooked pasta, reserving about 1/4 cup of the pasta water to help the sauce bind.

• 7

  Lower the skillet heat to medium and stir in the creamy tomato sauce, garlic powder, dried oregano, sea salt, and black pepper.

• 8

  Fold in the cooked pasta and the reserved pasta water, tossing everything together until the sauce is thick and coats the noodles beautifully.