Skillet Italian Beef Pasta
Kale Caesar Salad
Ingredients
- ½ lb lean ground beef
- 1 (8-oz) pkg sliced mushrooms
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 cup fire roasted marinara sauce
- 1 cup water
- 4 oz whole grain penne pasta
- ¼ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- ½ (0.5-oz) pkg fresh basil, torn
Instructions
- Cook beef in a large deep skillet or Dutch oven over medium-high heat until browned and crumbly; drain.
- Sauté mushrooms and garlic in hot oil in same skillet over medium heat 6 minutes or until mushrooms are browned and tender.
- Stir in beef, marinara sauce, and water; bring to a boil. Add pasta; return to a boil. Cover, reduce heat to medium, and cook until pasta is tender, about 14 minutes.
- Sprinkle pasta with cheeses; cover and let stand 1 minute or until cheese is melted. Sprinkle with basil before serving.
Side Dish Ingredients
- 1 clove garlic, minced
- ½ tsp Dijon mustard
- ¾ cup whole grain croutons
- 1 small bunch organic kale, stems removed
- 1½ Tbsp plain Greek yogurt
- 3 Tbsp freshly grated Parmesan cheese
- 1 tsp fresh lemon juice
- 1 Tbsp olive oil
Side Dish Instructions
- Thinly slice kale. Whisk together oil, yogurt, lemon juice, garlic, and mustard in a bowl. Add kale, cheese, and croutons; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
582
|
230
|
812
|
| Fat (g) | 20 | 13 | 33 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 42 | 9 | 51 |
| Carb (g) | 58 | 20 | 78 |
| Fiber (g) | 9 | 2 | 11 |
| T. Sugs (g) | 10 | 2 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
