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 add a vegetable boost without the extra fuss.
Ingredients:
1 lb 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 parmesan cheese
Instructions:
1. Cook ground beef 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 the penne is 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
4. Add 1/4 cup of parmesan cheese and stir into the sauce. Sprinkle the remaining cheese on top