Beef & Veggie Pasta

Beef & Veggie Pasta

I got a little bulk-happy the last time I went to Sam’s Club, so we had 6lbs of dried veggie pasta sitting in the pantry that we (I) needed to use.  Again, a very simple recipe, and fairly healthy, too!  Easy to spruce up with your favorite flavors.


Beef & Veggie Pasta

INGREDIENTS (“Single Serving”):

  • 1 cup of veggie pasta noodles
  • 1/2 lbs ground beef, 73/27 lean, fresh or full thawed
  • 1/4 cup finely-chopped spinach
  • 1-2 Tbsp olive oil
  • 1 tsp tumeric
  • [Himalayan pink] salt, to taste
  • pepper, to taste

METHOD:

  1. Bring a large pot of water to boil for the pasta.  Add the noodles and cook 7-9 minutes until al dente.
    1. I preheat the pot on the highest heat until I put in the noodles; then reduce to med-high (6 or 7 on a scale of 10) and add the noodles.
  2. (You can begin the beef – step 3 – while the noodles are boiling.)  When finished, strain the noodles and set aside.
  3. In a skillet on med-low heat, add the olive oil, ground beef, spinach, tumeric, salt, and pepper.  Cook until the beef has browned well.
  4. Strain the beef when cooked and add to the noodles.
  5. Lightly salt or add marinara sauce.  Enjoy!
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