YOUR SOLIN GENERATED RECIPE
Lean Beef Spaghetti with Roasted Vegetables
Tender chickpea spaghetti tossed with extra-lean ground beef and oven-roasted zucchini, finished with a bright and savory marinara sauce.
INGREDIENTS
8 ounces 97% Lean Ground Beef
1.5 ounces dry Chickpea Spaghetti
1 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
0.5 cup Low-Sugar Marinara Sauce
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Spread the chopped zucchini and red bell peppers on the baking sheet, seasoning lightly with salt and pepper, and roast for 15 minutes until tender.
Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to the package instructions until al dente.
While the pasta cooks, heat a large non-stick skillet over medium-high heat and add the lean ground beef.
Cook the beef until browned and crumbled, ensuring it is fully cooked through, then drain any excess liquid from the pan.
Lower the heat to medium and stir the roasted vegetables and marinara sauce into the skillet with the beef.
Simmer the sauce and beef mixture for 3 minutes to allow the flavors to meld.
Drain the spaghetti and add it directly to the skillet, tossing well to coat the pasta in the savory sauce before serving.