Healthy Beef Pasta Veggies (Print Version)
Lean beef and whole wheat pasta paired with roasted vegetables in a flavorful Mediterranean-inspired dish.
# What You’ll Need:
→ Pasta & Protein
01 - 10.5 ounces whole wheat macaroni
02 - 14 ounces lean ground beef
→ Vegetables & Sauce
03 - 1 medium zucchini, diced
04 - 1 medium red bell pepper, diced
05 - 2 cups tomato sauce
06 - 1 teaspoon herbes de Provence
# How to Make It:
01 - Preheat oven to 400°F. Arrange diced zucchini and bell pepper on a baking tray. Drizzle with 1 tablespoon olive oil and roast for 15 minutes or until tender.
02 - Bring a large pot of salted water to a boil. Add whole wheat macaroni and cook according to package instructions until al dente. Drain and set aside.
03 - Heat a skillet over medium-high heat. Add lean ground beef and cook until browned, breaking apart with a spoon. Drain any excess fat.
04 - Transfer roasted vegetables, cooked pasta, and browned beef to the pot. Add tomato sauce and herbes de Provence. Mix well and heat over medium heat for 5 minutes, stirring occasionally, until thoroughly heated.
# Additional Tips::
01 -
- Quick enough for weeknights with a total time of forty minutes
- Loaded with colorful vegetables that add both flavor and nutrients
- Made with lean ground beef for a boost of protein
- Great for meal prep or family-style sharing
- You can tweak the veggies based on what is in season or already in your fridge
02 -
- A generous dose of fiber makes this great for digestion
- Naturally high in protein to keep you full
- Kid friendly and easy to adapt for picky eaters
03 -
- Roast the veggies until they have slightly charred spots for maximum flavor
- Salt the pasta water like the sea It truly affects the final taste
- Using freshly grated cheese as a topping ensures the best melt and creaminess