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

Instructions

Prep 20 min · Cook 5 min

Bring a large pot of water to a boil. Add the protein pasta and cook for 10 to 12 minutes until al dente. Reserve a splash of pasta water, then drain the pasta in a colander. Done when tender but firm to the bite.
While pasta boils, heat a 12-inch skillet over medium-high heat. Add the ground beef, salt, pepper, and italian seasoning. Cook, breaking it up with a spoon, for 5 to 7 minutes until browned and no longer pink. Done when browned and no longer pink, 160°F.
Reduce heat to medium. Add the minced garlic to the skillet 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.

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Ingredients

Instructions

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