Pappardelle with Beef and Mushroom-Wine Sauce
Roasted Zucchini Rounds
Ingredients
- 4 oz pappardelle
- ¾ lb lean ground beef
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp olive oil
- ¼ cup red wine
- 1 pint grape tomatoes, halved
- ½ (24-oz) jar arrabbiata sauce (such as Rao's)
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook beef in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Cook mushrooms in hot oil in skillet 6 to 8 minutes or until browned. Add wine, and cook 1 to 2 minutes, scraping skillet to loosen browned bits.
- Add tomatoes, beef, and arrabbiata sauce; cook 5 minutes or until sauce is thoroughly heated. Serve over pasta; top with cheese.
Side Dish Ingredients
- 1 (16-oz) pkg sliced zucchini
- 1 Tbsp olive oil
- ½ Tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 475°F. Toss together all ingredients on a rimmed baking sheet. Bake 10 to 12 minutes or until browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
476
|
68
|
544
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 36 | 5 | 41 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 553 | 206 | 759 |
Quick & Healthy Meal Plan
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