Heart-Healthy Pasta with Beef
Savor bold flavors and wholesome goodness with our Heart-Healthy Pasta with Beef—a nutritious twist on a comforting classic. Crafted with whole grain pasta and lean ground beef, this recipe pairs health-conscious ingredients with a savory tomato-based sauce enriched by herbs like oregano and basil. Sneak in extra greens with vibrant baby spinach, while grated Parmesan and fresh parsley complete each plate with a touch of elegance. Quick to prepare with a 45-minute total cook time, this dish is perfect for weeknight meals that satisfy your cravings while prioritizing heart health. Serve up a nourishing plate of this low-sodium, high-protein pasta that’s as delicious as it is good for you! Keywords: heart-healthy pasta, lean ground beef recipes, whole grain pasta dishes, low-sodium dinner ideas, easy healthy weeknight meals.
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Recipe Information
Ingredients
- 12 oz whole grain pasta
- 8 oz lean ground beef (90% lean or higher)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 28 oz canned crushed tomatoes (no added salt)
- 1 cup low-sodium beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cups baby spinach, chopped
- 0.25 cup fresh parsley, chopped
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Fill a large pot with water and bring to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the lean ground beef. Cook for about 5-7 minutes, breaking it apart with a spatula, until browned. Drain any excess fat and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the canned crushed tomatoes and low-sodium beef broth. Stir in the dried oregano, dried basil, and black pepper. Bring the mixture to a simmer.
Add the cooked ground beef back to the skillet, stirring to combine. Let simmer for 10 minutes to allow flavors to meld.
Stir in the chopped baby spinach until wilted, about 2 minutes.
Add the cooked pasta to the skillet, tossing to coat with the sauce.
Sprinkle with fresh parsley and serve hot, topped with a sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 32.1 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4502 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
