Beef-Eggplant Ragù with Elbow Pasta
Steamed Broccoli with Lemon
Ingredients
- 1¼ lb lean ground beef
- 1½ lb eggplant, cubed (about 2 small)
- 1 Tbsp olive oil
- ½ cup water
- 2 pints grape tomatoes, halved
- 1 (24-oz) jar arrabbiata sauce (such as Rao's)
- 2 (8.5-oz) pouches microwavable elbow macaroni
- ¼ cup shaved Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Cook beef in a large nonstick skillet 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Cook eggplant in hot oil in skillet 2 minutes or until lightly browned. Add water, and cook, stirring occasionally, until eggplant is tender.
- Add tomatoes; cook, stirring often, 2 minutes. Add beef and arrabbiata sauce; cook 5 minutes.
- Meanwhile, cook pasta according to package directions. Stir pasta into beef sauce. Top with cheese and basil.
Side Dish Ingredients
- 6 cups broccoli florets
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Arrange broccoli in a steamer basket over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.
- Toss with oil, lemon juice, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
460
|
40
|
500
|
| Fat (g) | 17 | 2.5 | 19.5 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 45 | 4 | 49 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 614 | 210 | 824 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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