Mediterranean Garlic Herb Beef and Pasta
Transform your weeknight dinner routine with this vibrant and flavorful Mediterranean Garlic Herb Beef and Pasta recipe! Featuring tender penne pasta tossed with seasoned ground beef, sweet cherry tomatoes, briny kalamata olives, and fresh baby spinach, this dish is infused with the aromatic essence of garlic, oregano, and basil. A light sauce made with beef stock ties everything together, while a sprinkle of parmesan and parsley adds the perfect finishing touch. Ready in just 40 minutes, it’s a quick and satisfying meal that feels like a Mediterranean getaway right from your kitchen. Perfect for busy nights, this one-pot wonder is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams ground beef
- 300 grams penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 medium onion
- 200 grams cherry tomatoes
- 100 grams kalamata olives
- 100 grams baby spinach
- 2 tablespoons fresh parsley
- 1 teaspoon fresh oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red chili flakes
- 100 milliliters beef stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic. Add them to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Add the ground beef to the skillet. Break it up with a wooden spoon and cook for 7-9 minutes, until fully browned. Drain any excess fat, if necessary.
Reduce the heat to low and stir in the oregano, dried basil, salt, black pepper, and red chili flakes. Cook for an additional 1 minute to allow the spices to bloom.
Halve the cherry tomatoes and stir them into the beef mixture. Cook for 3-4 minutes until softened.
Add the beef stock and the reserved pasta water to the skillet. Stir well to create a light sauce and let it simmer for 3 minutes.
Slice the kalamata olives and roughly chop the baby spinach. Add them to the skillet and cook for another 2-3 minutes until the spinach wilts slightly.
Add the cooked penne pasta to the skillet. Toss everything together to coat the pasta evenly in the sauce.
Drizzle the remaining tablespoon of olive oil over the pasta and sprinkle with freshly chopped parsley.
Grate the parmesan cheese and serve it on top of the pasta. Serve warm and enjoy your Mediterranean Garlic Herb Beef and Pasta!
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 4759 mg | 207% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 12.6 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2714 mg | 58% | |
*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.
