Heart-Healthy Spaghetti with Ground Beef
Indulge in a wholesome and flavorful twist on classic pasta with this Heart-Healthy Spaghetti with Ground Beef recipe. Crafted with nutrient-rich whole wheat spaghetti, extra-lean ground beef, and fresh spinach, it's a lighter yet satisfying option for your next Italian-inspired meal. The robust tomato-based sauce is enriched with garlic, onions, and aromatic Italian seasoning, while a touch of fresh basil adds a burst of herbal freshness. Perfectly balanced with low-sodium ingredients, this dish is designed to be both heart-friendly and delicious. Ready in just 45 minutes, it's a quick and easy dinner that's ideal for busy weeknights. Serve it with a sprinkle of Parmesan for an optional garnish, and enjoy a hearty, health-conscious plate of comfort food.
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Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 1 pound Extra-lean ground beef (at least 93% lean)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Fresh spinach, chopped
- 28 ounces Diced tomatoes, no salt added
- 2 tablespoons Tomato paste, no salt added
- 1 cup Low-sodium chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil, chopped
- 0.25 cup Parmesan cheese, grated (optional, for garnish)
Instructions
Bring a large pot of water to a boil and cook the whole wheat spaghetti according to the package instructions. Reserve 1 cup of pasta water before draining the spaghetti and set it aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
Increase the heat to medium-high and add the extra-lean ground beef. Cook for 5-6 minutes, breaking it up with a wooden spoon, until it is browned and cooked through.
Reduce the heat to medium. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
Add the diced tomatoes, tomato paste, low-sodium broth, Italian seasoning, crushed red pepper flakes (if using), and black pepper. Stir well to combine and bring the mixture to a simmer.
Cover the skillet and let the sauce simmer for 10 minutes, stirring occasionally. If the sauce becomes too thick, add a small amount of the reserved pasta water to reach your desired consistency.
Once the sauce has finished simmering, taste and adjust the seasoning if needed. Stir in the chopped fresh basil.
Add the cooked spaghetti to the skillet with the sauce and toss to coat evenly. If needed, add more pasta water to help the sauce cling to the noodles.
Divide the spaghetti among serving plates or bowls. Garnish with grated Parmesan cheese (if using) and additional fresh basil. Serve immediately and enjoy!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 35.7 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1283 mg | 99% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4807 mg | 102% | |
*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.
