Ingredients
Scale
- 8 oz whole wheat pasta
- 1 lb lean ground beef
- 1 cup Greek yogurt
- 1 cup low-sodium beef broth
- 1 cup chopped spinach
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- Fresh basil (optional, for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Cook ground beef until browned. Season with salt, pepper, and Italian seasoning.
- Add minced garlic and sauté 1 minute until fragrant. Add chopped spinach and cook until wilted.
- Pour in beef broth and simmer. Stir in Greek yogurt and Parmesan until creamy and well combined.
- Add cooked pasta, tossing to coat with the creamy beef sauce. Fold in cherry tomatoes.
- Adjust seasoning as needed and serve warm, garnished with fresh basil if desired.
- For meal prep, divide into containers. Refrigerate up to 4 days or freeze up to 3 months. Reheat before serving.
Notes
- Optional: Add extra vegetables or swap beef for ground turkey or chicken for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian