This recipe is perfect for anyone that wants a hearty pasta dish while avoiding heaps of dishes to clean. The frozen spinach, peas and carrots adds a vegetable boost without the extra fuss.


1 Pound Extra Lean Ground Beef
1/2 Onion Diced
10 Ounces Frozen Chopped Spinach Thawed
1 Cup of Frozen Peas & Carrots
1 Jar Pasta Sauce
2 Cloves Garlic Minced
3 Cups of Water
8 Ounces of Whole Wheat Penne
1/2 Cup of Grated Parmesean Cheese

Instructions ​​


1. Cook ground beer and onion in a large pot over medium heat, stirring continuously for about 10 minutes or until no longer pink.

2. Add spinach, peas & carrots, pasta sauce, garlic, and water to skillet. Stir. Bring to a boil.

3. Add penne. Stir until penne are covered by liquid. Cover with a lid. Turn heat to low and cook about 18-20

minutes or until noodles are tender. Stir regularly to prevent it from sticking to the bottom of the pot. Add 1/4 cup of parmesan cheese and stir into the sauce. Sprinkle the remaining cheese on top.


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1233 Lynn Valley Road

North Vancouver, BC, V7J 0A1

(604) 973-0210

(778) 836-7660

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