NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

1 oz Chickpea penne pasta (dry)

0.25 medium Ripe plantain

0.5 tsp Extra virgin olive oil

0.25 cup Tomato sauce

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  While pasta cooks, peel the ripe plantain and slice it into 1/2-inch thick rounds.

• 3

  Heat half of the olive oil in a non-stick skillet over medium heat and cook plantain slices for 3-4 minutes per side until golden brown and caramelized.

• 4

  Remove plantains from the skillet and set aside; add the remaining olive oil to the same pan.

• 5

  Sauté the diced yellow onion for 3 minutes until translucent, then add the minced garlic and cook for another 30 seconds.

• 6

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

• 7

  Season the beef with sea salt, black pepper, and dried oregano, then stir in the tomato sauce and let simmer for 2 minutes.

• 8

  Toss the cooked penne into the beef mixture until well coated, then serve topped with the sweet plantains and fresh parsley.