Healthy Beef Pasta Veggies (Print View)
Lean beef, roasted veggies, and whole wheat pasta combine for a hearty, vibrant dish.
# Components:
→ Pasta & Protein
01 - 10.5 ounces whole wheat macaroni
02 - 14 ounces lean ground beef
→ Vegetables & Sauce
03 - 1 zucchini, diced
04 - 1 bell pepper, diced
05 - 2 cups tomato sauce
06 - 1 teaspoon herbes de Provence
07 - Olive oil, for roasting
# Directions:
01 - Preheat oven to 400°F. Arrange diced zucchini and diced bell pepper on a baking tray, drizzle with olive oil, and roast until vegetables are tender, about 15 minutes.
02 - Bring a large pot of salted water to a boil. Add whole wheat macaroni and cook until al dente according to the package instructions. Drain the pasta thoroughly.
03 - Heat a skillet over medium-high heat. Add lean ground beef and cook, breaking up any large pieces, until beef is evenly browned. Drain off excess fat.
04 - Add roasted vegetables, drained macaroni, tomato sauce, and herbes de Provence to the skillet with the beef. Stir well and simmer gently for 5 minutes to meld the flavors.
# Expert Advice:
01 -
- Relies on affordable weeknight staples you probably already have
- Packed with fiber protein and colorful antioxidants for a truly balanced plate
- Roasted vegetables add natural sweetness and depth to the sauce
- Comes together quickly so you can skip the takeout temptation
02 -
- Naturally high in fiber from whole wheat pasta and all those roasted vegetables
- Perfectly balanced between protein fiber and flavor for a complete meal
- Great as leftovers and easy to adapt for lunchboxes
03 -
- Always roast the veggies instead of sauteing for the best depth of flavor
- Drain the beef well after browning or the sauce can get greasy
- Do not overcook pasta It keeps its structure and soaks up the sauce beautifully when just al dente