NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz dry chickpea penne

0.5 cup tomato puree

1 cup fresh baby spinach

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the finely diced yellow onion to the skillet and sauté for 3-4 minutes until softened and translucent.

• 4

  Add the lean ground beef to the skillet, using a wooden spoon to break it into small crumbles, and cook until completely browned.

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 60 seconds until the spices are fragrant.

• 6

  Pour the tomato puree into the skillet and stir to combine with the beef mixture, letting it simmer on low for 5 minutes to thicken.

• 7

  Add the cooked pasta and fresh baby spinach to the skillet, tossing gently until the spinach is just wilted and the pasta is evenly coated in sauce.

• 8

  Serve immediately while hot, ensuring a balanced mix of beef and pasta in every bowl.