Low Fat Beef Rigatoni
Savor the comforting flavors of classic Italian cuisine with a healthy twist in this Low Fat Beef Rigatoni recipe. Made with hearty whole wheat rigatoni and lean ground beef, this dish is packed with vibrant, nutrient-rich veggies including red bell pepper, zucchini, and onion, all brought to life with a robust medley of basil, oregano, and red pepper flakes. Simmered in a rich crushed tomato sauce, the rigatoni absorbs every bit of flavor, creating a wholesome meal that’s both delicious and satisfying. Topped with freshly chopped parsley and a sprinkle of Parmesan cheese, this low-fat dinner option is perfect for busy weeknights or casual gatherings. Ready in just 45 minutes, it’s a filling, family-friendly recipe that balances health and indulgence beautifully while being quick to prepare.
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Recipe Information
Ingredients
- 12 oz whole wheat rigatoni
- 1 lb lean ground beef (90% lean)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 28 oz canned crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 0.5 tsp black pepper, freshly ground
- 0.5 tsp salt
- 2 tbsp parsley, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Bring a large pot of lightly salted water to a boil. Add the whole wheat rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 more minutes.
Push the vegetables to the sides of the skillet and add the lean ground beef to the center. Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 7-8 minutes.
Drain any excess fat from the skillet, then stir in the canned crushed tomatoes, dried basil, dried oregano, red pepper flakes, black pepper, and salt.
Bring the mixture to a simmer and cook, stirring occasionally, for another 10 minutes to allow the flavors to meld.
Add the cooked rigatoni to the skillet and toss to coat with the sauce thoroughly.
Remove from heat, sprinkle with chopped parsley and grated Parmesan cheese, and serve hot.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 54.3 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5869 mg | 125% | |
*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.
