Low Fat Pasta with Beef
Elevate your weeknight dinner with this flavorful and nutritious Low Fat Pasta with Beef, a lighter twist on classic comfort food! Featuring hearty whole wheat pasta and lean ground beef, this dish is packed with vibrant vegetables like zucchini, red bell pepper, carrot, and onion to create a colorful, nutrient-rich meal. A robust tomato-based sauce, infused with garlic, oregano, and basil, ties everything together, delivering bold Italian-inspired flavors without excess calories. Quick and easy to prepare in just under 45 minutes, this recipe serves four and is perfect for those seeking a wholesome, balanced meal that doesn’t compromise on taste. Garnished with fresh parsley for a refreshing finish, it’s a pasta night favorite that’s as healthy as it is satisfying.
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Recipe Information
Ingredients
- 8 ounces Whole wheat pasta
- 8 ounces Lean ground beef (95% lean)
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1 medium Carrot, diced
- 1 medium Zucchini, sliced
- 14.5 ounces Canned diced tomatoes (no salt added)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil, add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.
Add the lean ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 5-6 minutes.
Stir in the red bell pepper, carrot, and zucchini, cooking for another 5 minutes until the vegetables begin to soften.
Add the canned diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir to combine and bring to a simmer.
Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the beef and vegetable mixture.
Serve the pasta hot, garnished with the chopped fresh parsley.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 35.1 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 293 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3357 mg | 71% | |
*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.
