Name: Creamy beef and pasta skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2.5 oz penne or rotini pasta; 8 oz 93% lean ground beef; 2 cloves garlic, minced; 2 oz fresh baby spinach; 1/3 cup nonfat Greek yogurt; 2 1/2 tbsp grated parmesan cheese; 3/4 tsp salt; 1/2 tsp black pepper; 6 1/3 cups water; 2 tsp italian seasoning

Nutrition

Per serving

780 calories

Protein: 74g; 39% of calories
Carbs: 67g; 35% of calories
Fat: 22g; 26% of calories

Instructions

Prep 20 min · Cook 5 min

Bring a large pot of water to a boil with half the salt. Add the pasta and cook for 10 to 12 minutes until al dente. Reserve a splash of pasta water, then drain.
While pasta boils, heat a 12-inch skillet over medium-high heat. Add the ground beef, remaining salt, pepper, and italian seasoning. Cook, breaking it up with a spoon, for 5 to 7 minutes until browned. Done when browned and no longer pink, 160°F.
Reduce skillet heat to medium. Add the minced garlic and cook for 1 minute until fragrant. Toss in the spinach and stir for 1 to 2 minutes until just wilted.
Lower heat to low. Stir in the Greek yogurt, parmesan, and a tablespoon of the reserved pasta water. Stir constantly to create a smooth, creamy sauce without boiling the yogurt.
Add the drained pasta to the skillet. Toss everything together until the pasta is well coated in the cream sauce, adding another splash of pasta water if it seems too thick.

Nutrition

Ingredients

Instructions

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