NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 oz chickpea penne pasta

0.5 cup tomato puree

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cucumber

0.25 tsp extra virgin olive oil

1 tsp apple cider vinegar

1 tsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

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

• 3

  Add the ground beef and diced onion to the skillet, breaking the meat apart with a wooden spoon until browned and cooked through.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for one minute until fragrant.

• 5

  Pour in the tomato puree and reduce heat to low, simmering the sauce for 5-7 minutes to allow the flavors to meld.

• 6

  In a small bowl, whisk together the remaining half teaspoon of olive oil and the apple cider vinegar.

• 7

  Toss the sliced cucumber with the dressing and top with the fresh parsley.

• 8

  Drain the pasta and toss it directly into the beef bolognese sauce before serving alongside the crisp cucumber salad.