Low Fat Hearty Beef Pasta
Indulge in a comforting bowl of **Low Fat Hearty Beef Pasta**, a deliciously wholesome twist on a classic favorite. This recipe combines tender whole wheat pasta with lean ground beef (95% lean), vibrant red bell peppers, savory mushrooms, and a medley of aromatic herbs like oregano and basil, all simmered in a rich, low-sodium tomato-based sauce. Packed with flavor yet low in fat, this dish is perfect for those seeking a healthier take on hearty comfort food. Quick to prepare in under an hour, it's ideal for busy weeknights and serves four generously. Finished with fresh parsley and a light sprinkle of Parmesan, this crowd-pleaser is as nutritious as it is satisfying. Try this easy, family-friendly recipe tonight for a guilt-free pasta night that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 8 ounces whole wheat pasta
- 12 ounces lean ground beef (95% lean)
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 medium, chopped red bell pepper
- 8 ounces, sliced mushrooms
- 14 ounces canned crushed tomatoes
- 1 cup low-sodium beef broth
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 2 tablespoons, chopped fresh parsley
- 0.25 cup, grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a large nonstick skillet over medium heat, add the lean ground beef. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Remove the beef from the skillet and set aside. Add the chopped onion and minced garlic to the same skillet, using the remaining fat. Sauté until the onion is translucent, about 3-4 minutes.
Add the chopped red bell pepper and sliced mushrooms to the onion mixture. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Stir in the crushed tomatoes, beef broth, and tomato paste into the skillet. Season with dried oregano, dried basil, black pepper, and salt. Bring the mixture to a gentle simmer.
Return the cooked ground beef to the skillet, stirring to combine. Allow the sauce to simmer for about 15-20 minutes to let the flavors meld, stirring occasionally.
Add the cooked pasta to the beef and tomato mixture. Toss to coat the pasta evenly with the sauce.
Sprinkle freshly chopped parsley over the pasta before serving.
Serve the pasta hot, garnished with a light sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 41.6 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 545 mg | 42% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 5001 mg | 106% | |
*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.
