Healthy Beef Pasta Veggies

This hearty beef pasta loaded with vibrant roasted vegetables is my trusty solution whenever I need a filling meal that is as wholesome as it is comforting The marriage of lean ground beef tender whole wheat macaroni and plenty of roasted veggies makes it a staple when I am feeding my family in a rush yet want to sneak in extra nutrition

I first made this beef veggie pasta after a particularly busy workday and was amazed how the sweetness from roasted peppers and zucchini gave the dish a whole new level that everyone raved about It has since become our top midweek dinner trick

Ingredients

• Whole wheat macaroni: gives the meal a nutty bite and extra fiber Look for brands that keep their shape and hold sauce well
• Lean ground beef: brings hearty protein without excessive fat Try to choose fresh ground beef with minimal visible fat
• Zucchini diced: provides juiciness color and gentle flavor Select smaller firm zucchini for best texture
• Bell pepper diced: infuses sweetness and vibrant hue Red or yellow peppers are especially delicious roasted
• Tomato sauce: ties everything together in a silky finish Choose a low sodium simple sauce if you can
• Herbes de Provence: infuse rustic herbal notes Dried blends with rosemary thyme and marjoram work best

Instructions

Prep and Roast the Vegetables:

Dice zucchini and bell pepper into even pieces for even roasting Toss with a drizzle of olive oil then spread in a single layer on a baking tray Roast at four hundred degrees Fahrenheit for around fifteen minutes until just tender and edges are caramelized This helps deepen their sweetness and prevents sogginess

Cook the Pasta:

While vegetables roast boil a large pot of salted water Add whole wheat macaroni stir and cook until just al dente following package timing Drain pasta thoroughly to avoid a watery sauce

Brown the Beef:

Heat a deep skillet over medium high Add ground beef break it into crumbles with a wooden spoon and cook until completely browned and moisture has mostly evaporated Make sure to drain any extra fat so the sauce stays light

Combine Pasta Sauce and Veggies:

To the skillet whisk in the roasted vegetables macaroni tomato sauce and herbes de Provence Stir until everything is combined Simmer for five minutes over medium low heat to allow flavors to blend and the sauce to thicken

Serve and Enjoy:

Spoon into bowls and if desired top with a sprinkle of grated cheese or chili flakes Serve hot for maximum comfort

Save

Roasting zucchini is my favorite part because it always sweetens and caramelizes so perfectly My kids love hunting for the little golden bits of pepper while arguing over who gets the most I love how the dish brings everyone to the table in a good mood

Storage Tips

Store leftovers in airtight containers in the fridge They keep well for up to three days Warm gently on the stove with a splash of water to loosen the sauce If you want to freeze allow everything to cool then pack in freezer bags and reheat directly over low heat stirring to refresh the flavors

Ingredient Substitutions

You can swap out macaroni for penne fusilli or any sturdy whole grain pasta Ground turkey or chicken work well as a lighter twist If out of zucchini try yellow squash or even mushrooms for earthy depth Use Italian seasoning if herbes de Provence is not on hand

Serving Suggestions

Serve with a crisp green salad for extra crunch and freshness Garlic bread is a classic side and pairs so well If making for guests add a fresh basil leaf and a shower of grated parmesan for those special touches

Cultural and Historical Notes

Beef pasta with roasted vegetables is a riff on countless Mediterranean classics It nods to Italian dishes yet the use of herbes de Provence gives a subtle hint of French countryside cooking Whole wheat pasta is common in modern healthy recipes inspired by old world rustic family meals

Seasonal Adaptations

Swap in in season vegetables like eggplant in summer sweet potatoes in autumn or broccoli florets in winter This recipe is perfect for hiding extra veggies if you want to clear out the crisper drawer Consider topping with a handful of arugula or fresh cherry tomatoes for a springy upgrade

Success Stories

A friend once brought this dish to a potluck and it disappeared in record time Now several families from our block have adopted it for their own Six batches later everyone insists it is the best way to get kids excited about veggies

Freezer Meal Conversion

For freezer meals let the pasta and sauce cool completely Portion into ziptop freezer bags and lay flat so they stack easily Thaw overnight and reheat over gentle heat Little extra tomato sauce added during reheating keeps things perfectly saucy

Save

This cozy beef veggie pasta is loaded with flavor and makes dinner feel special even on your busiest nights Try it once and it will be a weeknight favorite

Recipe FAQ

→ Can I use a different type of pasta?

Yes, you can substitute whole wheat macaroni with any short pasta, such as penne or rotini, for a similar result.

→ How can I make this meal spicier?

Add chili flakes or diced fresh chili when mixing everything together, or sprinkle on top before serving.

→ What other vegetables work well?

Try adding mushrooms, spinach, or eggplant for extra flavor and nutrition alongside the zucchini and bell pepper.

→ Can I make this dish ahead?

Absolutely. Prepare as directed, cool, and store in the fridge for up to three days. Reheat gently before serving.

→ Is there a vegetarian version?

Swap the beef with crumbled tofu, lentils, or plant-based meat alternatives to make it vegetarian.