NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1.25 oz Chickpea penne pasta

0.5 cup Tomato puree

0.5 cup Zucchini

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Boil water in a small pot and cook the chickpea penne pasta for 7-8 minutes until al dente; drain and set aside.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned.

• 4

  Add the diced zucchini and minced garlic to the beef, sautéing for about 3 minutes until the zucchini is tender.

• 5

  Stir in the tomato puree, sea salt, black pepper, and dried oregano, then reduce heat to low and simmer for 5 minutes.

• 6

  Toss the cooked pasta and fresh baby spinach into the skillet, stirring until the spinach is wilted and the pasta is coated.

• 7

  Sprinkle the grated parmesan cheese over the top and serve immediately while the skillet is still piping hot.